Gravadlax cucumber

Last night I tried another of Sarah Raven's recipes. I expect she makes it with home grown cucumbers, but I used it to make a bland commercial cucumber taste of something. The flavours are exactly the same as in the gravadlax salmon I bought in Waitrose last week. Lucius said it was delicious, and I agreed although I thought there was too much sugar. I'm posting it because I'd like to make it again.

Cucumber and dill salad for four

1 large cucumber
85 ml wine vinegar (Sarah specifies rice wine vinegar, but I don't keep that)
115g caster sugar
some dill

Heat the vinegar and sugar until all the grains have disappeared. Thinly slice the cucumber (I used the potato peeler as for the courgette salad below, which, although successful, was not as successful as with the courgette, because cucumber is inherently more watery, less firm). Chop the dill and mix with the cucumber. When the vinegar has cooled, pour it on the salad, and chill for at least an hour. I peppered it at this point. Next time, I'd add salt to make the finished dish more sweet and sour (I use very little salt in my cooking, but I am happy to use it where I think it will improve the end result).

Sarah says you can chill this overnight; I chilled it for two hours, and it was quite watery by then. Next time, I would put the sliced cucumber into a colander to drain it for half an hour or so.