4    Cucumbers
3 tb Salt
4 tb Creme fraiche (you may need
More) (heaping)
1 ts Dijon mustard (heaping)
2    Lemons, juice only
1/2 c  Fresh mint leaves; chopped
Black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl
and mix with the salt. Put in refrigerator for 2 1/2 hours. Whisk the creme
fraiche with the mustard in a 1qt. bowl. Add the lemon juice a little at a
time (taste if all is needed). Whisk until thick and creamy and add the
chopped mint and some pepper. Take care not to overbeat the creme as it may
turn to butter. After 2 1/2 hours, rinse cucumbers well and drain in a
sieve. Pat dry with towel. (Be careful to rinse them well, or theyll be
too salty). Mix with dressing and serve very cold.

Notes: Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy
cream. You may need less lemon juice. Or use only sour cream. Use spearmint
and not peppermint.