Cook the mangetout in boiling water for about 3 minutes until just tender. Drain and rinse under cold running water to stop the cooking process. Place them in a bowl.
Thinly slice the cucumber, slice the onion into thin rings and add them to the bowl.
Finely chop the dill. Make a dressing of the crème fraîche, vinegar, mustard and honey. Add the dill and season with salt and pepper. Drizzle the dressing over the salad.
