2 medium European cucumbers—peeled, halved lengthwise, seeded and sliced
crosswise 1/4 inch thick
1 teaspoon kosher salt
1/2 cup crème fraîche or sour cream
1/4 cup minced shallots
1/4 cup finely chopped mint
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
In a colander set over a bowl, toss the cucumbers with the salt and let stand for 1 hour. Rinse the cucumbers and pat dry.
In a medium bowl, mix the crème fraîche with the shallots, mint, lemon juice and zest and a generous pinch of pepper. Add the cucumbers, toss to coat and refrigerate for 4 hours. Stir the salad just before serving.
The cucumber salad can be refrigerated for up to 12 hours.