Peel alternate strips of skin off the
cucumber and halve lengthways. Scoop
away the seeds with a teaspoon, slice
the cucumber on an angle, then place
in a colander or sieve set above a bowl.
Remove the outer layer of fennel and
quarter the bulb. Cut away the core,
then slice the fennel as finely as possible.
Tip the fennel in with the cucumber,
season generously with salt, then leave
to macerate for 10 mins.
When the vegetables have been salted,
taste a piece of cucumber. If it’s too salty,
give them a rinse. But if it’s fine, then just
squeeze them gently. In a separate bowl,
stir together the cream, vinegar, mustard
and dill, and season with a grind of black
pepper. Toss the vegetables into the
creamy dressing and serve with a few
slices of gravadlax, a sprinkling of dill
and some buttered brown bread.