How to make a Swedish cucumber salad

A fresh and light salad with the unmistakably Swedish taste of dill. An ideal accompaniment to smoked fish.

1 large cucumber

1 teaspoon salt

1 banana shallot, sliced thinly into rings

2 teaspoons dried dill

½ tablespoon cider vinegar

60ml soured cream

1 teaspoon honey

Roughly peel the cucumber, leaving some peel attached. Cut in half lengthwise, scrape out any seeds with a small spoon and slice into half-moons. Put into a bowl, add the salt and mix well. Tip into a sieve and leave to drain for 20 minutes.

Meanwhile mix together the remaining ingredients in a large bowl.

Gently press the cucumbers in the sieve with the back of a spoon to release any remaining moisture. Tip into the bowl with the rest of the ingredients and mix well. Taste and adjust the seasoning if necessary.

Divide the mixture between two plates, scatter over a few shallot slices and finish with a sprinkle of dried dill. Serve with smoked salmon and rye crackers.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.