Summary

Ingredients

• 1 cucumber (s)
• 1 teaspoon, leveled salt
• 0.5 teaspoon ½ pepper, white

For the dressing:

• 1 cup sour cream, approx. 200 g
• 1 tablespoon, heaped dill, frozen
• 0.5 ½ lemon (s), juice it
• 0.5 teaspoon ½ garlic powder
• 0.5 tablespoon ½ vinegar, e.g. herb vinegar
• 0.5 tablespoon ½ thyme

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Instructions

1. Peel the cucumber with a peeler and cut into small cubes. Season with salt and pepper.
2. Squeeze half a lemon and mix with the sour cream and the remaining ingredients in a separate bowl.
3. I prefer to use a herb vinegar and white pepper instead of black pepper, but it also tastes good with other things. If you use a slightly stronger vinegar, it is better to use a little less of it.
4. Then add the cucumber cubes to the cream sauce and stir well.
5. I usually let the salad sit in the fridge for a few hours, but this is not absolutely necessary.
6. Goes well with fish, baguettes or potatoes.