Cucumber Cream Sauce with Dill (Mizeria)

Peel the cucumber, cut into quarters lengthwise and then into slices. Put in a colinder, sprinkle with salt and leave for half an hour.

Squeeze the juice of half a lemon into the sour cream, stir well and season with salt. Drain and pat dry the cucumber with kitchen paper and stir into sour cream dressing.

Chop off the stalks from the dill and chop finely to yield about a couple of tablespoonfuls. Stir into the cucumber/cream and re-season if necessary. Put to one side until needed or keep in the fridge for a few hours.