2 seedless cucumbers, peeled and cut into 6-inch lengths
1/4 cup sour cream
1 shallot, minced
1/2 tablespoon Champagne vinegar
Freshly ground white pepper
2 tablespoons chopped dill
Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the watery centers. In a bowl, sprinkle the cucumbers with salt and knead gently to soften. Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.