The Cucumber and Dill, a delightful, crunchy and easy to make side dish, perfect to accompany cured, smoked or pickled fish, comes from the „The Book of St.John” cook book by Fergus Henderson and Trevor Gulliver.
For the dressing you will need equal parts of:
Halve the cucumber lengthways and scoop out the seeds (with a teaspoon).
Slice the cucumber halves diagonally into fairly thick pieces.
Whisk the olive oil into the mustard until emulsified, then stir in the double cream and season well.
Dress the cucumber pieces and toss to combine. At the very last moment fold in the dill and serve.