1 Japanese cucumber (long English will do)
Pinch sea salt
Splash white wine vinegar
Caviar, for garnish
Dill sprigs, for garnish
Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
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