This fresh and delicate spring cucumber salad makes a great side dish for fish, lamb, veal, chicken, or smoked meat. The combination of cucumber and dill is hardly new, but it’s very, very good.
Peel the cucumbers, halve lengthwise and scrape out the seeds. Cut into ¼-inch slanted slices.
Chop the dill, including the stems, until medium fine.
Mix all the ingredients together, then let rest for a minimum of 2 hours before serving.