Wash the cucumber and cut it in thin slices lengthwise using a peeler. Now chop the dill and marinate the cucumber with it as well as salt, sugar and lemon (peel & juice) Blanche the peas in salty water for 2 min. and put them in ice water right after to stop the cooking. Wash the apple and cut of 1/4 of the melon. Afterwards cut out pearls in different sizes using a scoop cutter. Then flavor the sour cream with salt, sugar and lemon (peel & juice) Arrange some sour cream on a plate and put the cucumber on top. Add the apple, melon scoops and blanched peas and decorate with mint leaves and dill blossoms. Sprinkle the linseed oil over the salad before serving.