Agurkai su Rukcscia Grietne (Baltic States)
CUCUMBER-AND-SOUR-CREAM SALAD 
To serve 4 to 6
4 medium cucumbers, peeled,
	halved, seeded, and cut crosswise
	into 1/2 -inch-thick slices
1 tablespoon coarse salt, or substitute 2 tablespoons table salt
1/2  teaspoon white distilled vinegar
In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them in a large mixing bowl.

DRESSING

3 hard-cooked eggs 
1 teaspoon prepared mustard, preferably Dijon or Dusseldorf
1/3 cup sour cream
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon white pepper

4 to 6 large lettuce leaves, well washed and dried
1 tablespoon finely cut fresh dill leaves
 Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
To serve, arrange the lettuce leaves on a large flat serving plate or on small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.