Crunchy cucumber salad | Student cookbook

This salad goes so well with any fish dish. For 4–6 people, peel a cucumber, slice thinly and place on a large dinner plate. Sprinkle with salt, put another plate on top and weigh it down with a couple of tins. Leave for half an hour. Put the cucumber in a sieve, rinse with cold water and pat dry with kitchen towel. Pour over a couple of tbsp of Japanese seasoned rice vinegar and add more salt and pepper if you think it needs it. A few snipped chives on top are good too.

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