Peel the cucumber.

Thinly slice the cucumber. As you can see, using a food processor with a slicing feature, as ours does, makes this step so much easier. You can, however, just cut the cucumbers using a chef’s knife or the slicing side of a box grater.

Add the cucumbers and 1/2 tsp salt to a sieve, mix together, and set aside for about 10 minutes (we’re trying to let some of the cucumber juice drain). Before using the cucumbers in the salad, press them agains the sieve, trying to squeeze some of the juice out.

Finely mince the dill. Set a sprinkle of dill aside to decorate the salad.

To the sour cream, add the black pepper, honey, mayo, lemon juice, and minced dill.

Give everything a good mix.

Add the cucumbers to the sour cream mixture.

After mixing everything well, taste it and add any additional salt you would like as well as top with some fresh parsley for decoration.