4 medium cucumbers, thinly sliced
2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
3 tablespoons of olive oil
1/2 cup light cream (half-and-half)
1/4 cup tarragon vinegar
1/2 cup chopped fresh dill
Peel cucumbers and cut into very thin slices; place in a medium sized bowl. Add salt and mix lightly until salt adheres evenly to the cucumber slices. Cover and refrigerate 1 hour.
Drain juice from the bowl. Sprinkle sugar, pepper and olive oil over slices.
In a small bowl, combine light cream, vinegar and chopped dill. Add to slices and mix gently.
Cover and refrigerate until ready to serve.
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