Cucumber Dill And Sour Cream Sauce
|Cucumber||1⁄2 Cup (8 tbs), peeled and grated|
|Spring onions||2 , chopped|
|Lemon juice||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Fresh dill sprigs/4 tablespoons dried dill||6 Small|
|Freshly ground black pepper||To Taste|
Place the cucumber in a colander, sprinkle with salt and leave for 30 minutes so that some of the excess liquid can drain off.
Place the cucumber and onion in a bowl and pour the lemon juice over.
Stir in the sour cream, salt and pepper.
Chop the dill weed and add to the sauce.
Stir well and serve immediately.
Store any surplus chilled.