Mizeria

Method

Peel the cucumbers and halve them lengthways, then scoop out the seeds with a spoon and slice into half-moons approximately 5mm thick. Place the sliced cucumbers in a colander, sprinkle generously with salt, and leave to drain for 15 minutes to remove excess moisture. Rinse the cucumber slices under cold water and pat dry thoroughly with kitchen paper. In a serving bowl, whisk together the soured cream, white vinegar, and caster sugar until smooth, then fold in the drained cucumber slices and freshly chopped dill. Season to taste with salt and freshly ground black pepper, and refrigerate for at least 30 minutes before serving to allow the flavours to meld.