Serves 4
3 cucumbers
salt
1 x 5 cm (1/2 inch) piece piece fennel stem or 1 thick slice of the bulb
1 hard-boiled egg yolk
pepper
2/3 cup (150 ml) 1/4 pt soured cream
2 tsp cider vinegar or white wine vinegar
1. Slice the cucumbers very thinly, sprinkle with the salt; then leave for 30 minutes.
2. Drain and pat dry.
3. Slice the fennel thinly.
4. Crumble the egg yolk coarsely and mix it with the fennel.
5. Just before serving, sprinkle the cucumber with pepper, mix the soured cream with salt and the vinegar, and pour it over the cucumbers.
6. Sprinkle with the fennel and egg.
