For ➍1 medium cucumber
salt
6 heaped tbs good mayonnaise
½ ts smooth Dijon mustard
2 spring onions
1 ts capers
3 sprigs of mint
splash of tarragon vinegar
Peel the cucumber, removing only the tough outer part of the peel, leaving the outside still bright green.
Slice thickly down its length and then cut each slice into small dice. Put in a colander in the sink and scatter salt over. Leave for 30 m.
Put the mayonnaise in a medium-sized mixing bowl. Add the mustard and a grinding of sea salt and black pepper.
Discard the tough parts and the roots from the spring onions, then slice the rest into fine rings. Add to the mayonnaise with the capers and the roughly chopped leaves from the sprigs of mint.
Stir the cucumber into the mayonnaise. Add a ts or 2 of tarragon vinegar.
Serve as a dressing for smoked fish or as a sandwich* filling.
*Use the best white bread. Discard the crusts. Cut into attractive shapes like wedges or batons.
