3 English (hothouse) cucumbers
2 teaspoons salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1/4 cup crème fraîche (see recipe below or use store-bought)
2 teaspoons fresh lemon juice
Large fresh dill sprigs as a garnish
Peel the cucumbers in vertical stripes. Slice the cucumbers lengthwise, scoop out seeds, and cut into 1/4-inch-thick diagonal slices. Toss the cucumbers and salt in a bowl. Transfer the cucumbers to a colander, and allow to drain for 15 minutes. Pat dry with paper towels.
In a bowl, toss together the cucumbers, chives, dill, crème fraîche, and lemon juice. Garnish with dill sprigs.
1 cup heavy cream
2 tablespoons buttermilk, sour cream, or crème fraîche
Place the cream in a saucepan over medium heat. Heat to 100°F. Stir in the butter, milk, sour cream, or crème fraîche. Pour the mixture into a glass jar and cover. Let sit in a warm place, about 75°F, until the cream has thickened like sour cream, 12 to 14 hours. Cover and store in the refrigerator, where it will keep for 10 days.
Makes 1 cup