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Culinary Explorer
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Cucumber with Dill and Crème Fraîche
Created by
Crisp cucumber slices, cool and snappy, dressed in tangy crème fraîche with handfuls of fresh dill and the brightness of lemon. A dish that tastes like Scandinavian summer on a plate.
Salads
Scandinavian
Weeknight
Outdoor Dining
10 min
Active Time
0 min cook•10 min total
Yield4 servings
Start with the cucumber. It should be firm in your hand, dark green, and smell faintly of the vine. If you press it and it yields, or if the skin looks dull and tired, wait for a better day. This dish lives or dies on that one ingredient.
At the farmers market, look for English or Persian varieties. They have thin skins you can eat and almost no seeds. The best ones were picked that morning, still cool from the field. When a cucumber is truly fresh, it has an aliveness to it, a crispness that no amount of technique can replicate.
The dressing is gentle. Crème fraîche brings richness without weight, and the lemon keeps everything bright. Dill is traditional in Scandinavian cooking for good reason. Its anise note and the cucumber's clean flavor belong together. Do almost nothing. Slice thin, dress lightly, and serve right away.
This is the kind of salad that belongs on a summer table next to grilled fish, sliced tomatoes, and good bread. It will not keep. Make it, eat it, and make it again tomorrow when you find more perfect cucumbers.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
English cucumbers or Persian cucumbers
Quantity
2 English or 6 Persian
crème fraîche
Quantity
1 cup
fresh dill
Quantity
3 tablespoons
roughly chopped
fresh lemon juice
Quantity
1 tablespoon
lemon zest
Quantity
1 teaspoon
flaky sea salt
Quantity
1/2 teaspoon, plus more for finishing
white pepper
Quantity
to taste
freshly ground
| Ingredient | Quantity |
|---|---|
| English cucumbers or Persian cucumbers | 2 English or 6 Persian |
| crème fraîche | 1 cup |
| fresh dillroughly chopped | 3 tablespoons |
| fresh lemon juice | 1 tablespoon |
| lemon zest | 1 teaspoon |
| flaky sea salt | 1/2 teaspoon, plus more for finishing |
| white pepperfreshly ground | to taste |
Equipment Needed
- •Sharp knife or mandoline
- •Clean kitchen towels or paper towels
- •Wide mixing bowl
Instructions
- 1
Select and slice cucumbers
Run your thumb along the cucumber. It should feel firm and cold, with no soft spots or wrinkled skin. Slice thin, about an eighth of an inch, using a sharp knife or a mandoline if you have one. Uniform slices dress evenly. If your cucumbers came from a good source, the skin stays on. It adds color and a pleasant bite.
English and Persian cucumbers have thin skins and few seeds. Avoid waxed supermarket cucumbers, which require peeling and lose their character. - 2
Salt and rest
Spread cucumber slices on a clean kitchen towel or paper towels. Sprinkle lightly with salt and let them sit for five minutes. The salt draws out excess moisture so your dressing does not turn watery. Pat them dry gently. Do not skip this step.
- 3
Make the dressing
In a wide bowl, stir together the crème fraîche, lemon juice, and lemon zest. Add half the dill and a few grinds of white pepper. Taste it. The dressing should be bright and tangy with a clean herbal note. Adjust the lemon if needed. Crème fraîche varies in richness, so trust your palate.
If you cannot find crème fraîche, mix three parts sour cream with one part heavy cream. It will not be identical, but it will be close enough. - 4
Dress and serve
Add the dried cucumber slices to the bowl. Fold gently until each slice is coated. Transfer to a serving dish and scatter the remaining dill over the top. Finish with a pinch of flaky salt. Serve immediately while the cucumbers still have their snap.
Chef Tips
- •Buy cucumbers the day you plan to use them. They lose their snap quickly, even in the refrigerator. At the market, ask when they were harvested.
- •White pepper is traditional in Scandinavian cooking because it disappears into pale dishes. Black pepper works fine if that is what you have.
- •This salad must be dressed moments before serving. The cucumbers will weep liquid and thin the dressing if it sits too long. Prepare everything in advance, then combine at the last minute.
- •If your cucumbers are out of season or lackluster, consider making this with thinly sliced fennel instead. It has a similar crunch and welcomes dill just as warmly.
Advance Preparation
- •Cucumbers can be sliced, salted, and dried up to two hours ahead. Keep them covered in the refrigerator.
- •The dressing can be mixed up to one day ahead and refrigerated. Stir well before using.
- •Do not combine cucumbers and dressing until just before serving. This salad does not improve with time.
Frequently Asked Questions
Nutrition Information
1 serving (about 215g)
Calories
195 calories
Total Fat
16 g
Saturated Fat
10 g
Trans Fat
0 g
Unsaturated Fat
6 g
Cholesterol
30 mg
Sodium
180 mg
Total Carbohydrates
8 g
Dietary Fiber
1 g
Sugars
3 g
Protein
2 g
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