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Adapted from "Season to Taste"
Peel and seed cucumbers. Grate on the small side of a box grater. Place in a mesh sieve set over a bowl and sprinkle with 1/2 teaspoon of salt to draw out water. Let stand for 20 minutes, then remove the liquid.
In a medium bowl, mix together shallow, mint, chives, vinegar and paprika. Season to taste with black pepper. Add cucumber to the shallot mixture. Stir together well and season to taste with salt and additional vinegar.
On a cutting board, sprinkle chopped dill with 1/2 teaspoon of salt and finely chop together. Whisk the cream to soft peaks in a medium bowl. Add salted dill and whisk the cream to stiff peaks, another 20-25 whips.
Stir 1/4 of the whipped cream into the cucumber mixture to lighten. Fold in the remaining cream. Serve with crackers or bread of choice.
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