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Known as gurkensalat in Germany, this salad is sharp and tangy and makes for a welcome addition to any barbecue platter. Great alongside fish or meat, or if you're feeling particularly traditional, plate up alongside a Schnitzel for an authentic German dish. See method
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Very finely slice the cucumber into even rounds and put in a sieve over a bowl. Add the salt and massage into the cucumber, then set aside for at least 20 mins.
Working in batches, squeeze the cucumbers firmly but gently to remove excess water, then transfer to a small bowl. Stir through the remaining ingredients. Chill until ready to serve (up to 24 hrs).
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