Wash the cucumber and cut off the top and bottom (flower and stem). Now hold it vertically and chop it back and forth across the cut surface with a slightly longer knife. That can look really hacked up. Now cut down as if you want to cut cucumber slices. This technique gives you very small cucumber fritters, just like you have in tzatziki. I don`t know of a food processor or vegetable slicer or the like that can do it that way, and it`s also faster that way!
Put it in the bowl. Now chop the dill. Pour the sour cream over the cucumbers, add salt and pepper and some milk so that the cream becomes more liquid (how liquid is up to you - but it should be a soup and not a quark).
Now gradually add the dill. Since dill tastes very extreme, it is better to feel it around and try it more often. Season again with salt and pepper and you`re done.
You can add a squirt of lemon juice, but try it out with a spoon first - it`s not for everyone. Best served chilled! Fresh white bread or baguette tastes good with it.
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