German cucumber salad with sour cream and dill

1. Wash the cucumber and slice it very thinly (unpeeled or peeled in stripes).

2. Salt it lightly, leave for 10 minutes, then squeeze out the liquid.

3. Chop the onion very finely and chop the dill.

4. Stir the sour cream with the vinegar, sugar, onion and white pepper until smooth, then add most of the dill.

5. Toss the cucumber with the dressing.

6. Sprinkle with the remaining dill and serve fresh - ideal with fried fish, schnitzel or new potatoes.

Tip: Squeezed cucumber won't water down the dressing, so it stays thick and creamy.