Cucumber Salad

Ingredients

• 600 gCucumber
• 150 gSour cream
• 2 pcsEgg yolk
• 2 tbspRapeseed oil
• 2 tbspWhite wine vinegar
• 1 tspSalt
• 0.25 tspPepper
• 1 tbspTarragon
• 50 gOnion

Instructions

1. 1

   Preparation

   • If cucumbers taste bitter: cut off a not-too-small piece from the blossom end (the bitterness sits there). When peeling, always peel from the stem toward the cut end.
   • Slice cucumbers very thinly (2–3 mm). Mix the slices with the dressing only shortly before serving.
   • Hard-boil egg yolks (about 10 minutes), cool and mash the yolks with a fork. (Alternatively use sour cream only and omit the yolks.)
2. 2

   Make the dressing

   • Stir sour cream, vinegar and oil smooth in a bowl.
   • Stir in the mashed yolks (if using), season with salt and pepper.
   • Stir in freshly chopped tarragon.
   • Optional: Slice red onion thinly and either mix it in directly or briefly soak in a little vinegar to bring out color.
3. 3

   Serve

   • Gently toss cucumber slices with the dressing just before serving to keep them crisp.
   • Optional: If the cucumbers are very watery, salt lightly, let sit 10 minutes, drain excess liquid and pat dry — be cautious: over-salting changes taste and digestibility.
   • Garnish with extra chopped tarragon or chopped egg white if desired and serve.