Yield: 6 Servings
|4 tablespoons||Creme fraiche (you may need|
|\N \N||More) (heaping)|
|1 teaspoon||Dijon mustard (heaping)|
|2 \N||Lemons, juice only|
|½ cup||Fresh mint leaves; chopped|
|\N \N||Black pepper|
Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl and mix with the salt. Put in refrigerator for 2½ hours. Whisk the creme fraiche with the mustard in a 1qt. bowl. Add the lemon juice a little at a time (taste if all is needed). Whisk until thick and creamy and add the chopped mint and some pepper. Take care not to overbeat the creme as it may turn to butter. After 2 ½ hours, rinse cucumbers well and drain in a sieve. Pat dry with towel. (Be careful to rinse them well, or they'll be too salty). Mix with dressing and serve very cold.
Notes: Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy cream. You may need less lemon juice. Or use only sour cream. Use spearmint and not peppermint.