Peel the cucumbers and cut them into 6-inch lengths.

Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you reach the watery centers.

In a bowl, sprinkle the cucumber strips with salt and gently knead to soften.

Rinse the cucumbers thoroughly.

Squeeze out any excess moisture from the cucumbers.

In a separate bowl, whisk together the sour cream, minced shallot, and Champagne vinegar.

Season the sour cream dressing with salt and freshly ground white pepper to taste.

Gently fold the cucumber strips and chopped dill into the sour cream dressing.

Serve immediately or chill for a few minutes to allow the flavors to meld.