How to Make It
Slice most of the cucumbers 1/4 inch thick and cut a few of them into spears. In a colander, season the cucumbers with salt, top with a small plate and let stand for 1 hour. Press gently to remove some of the liquid, then rinse the cucumbers quickly in cold water. Pat dry and transfer to a bowl. Add the radishes, garlic, vinegar, crème fraîche and dill and season with pepper. Refrigerate the salad for 30 minutes, until chilled. Garnish with mint leaves and serve.