Afternoon Tea Sandwiches (Cucumber, Egg and Cress, Smoked Salmon)

Step 1

Peel and thinly slice the cucumber using a mandoline or sharp knife. You’ll need 36 slices. Place cucumber slices on a paper towel, lightly salt the cucumber, and top with another paper towel. Let stand for about 20 minutes to allow excess moisture from the cucumbers to be absorbed.

Step 2

In a small bowl combine soft butter, herbs, and lemon zest until smooth.

Step 3

Spread a thin layer of lemon herb butter on all 8 slices of bread. Top 4 slices of buttered bread with 9 cucumber slices each in even rows. Top with the remaining slices of bread, buttered side down.

Step 4

Use a serrated knife to cut off the crusts and then cut the sandwiches into 4 squares/quarters, 3 rectangles/fingers, or diagonally into 2 triangles/halves.

Step 5

Mix/mash together the egg, mayonnaise, mustard or curry powder if using, and salt and pepper. Divide the mixture over 4 slices of buttered bread. Top with cress and the 4 remaining slices of bread, buttered side down.

Step 6

Use a serrated knife to cut off the crusts and then cut the sandwiches into 4 squares/quarters, 3 rectangles/fingers, or diagonally into 2 triangles/halves.

Step 7

Combine the soft cream cheese with the onion, capers, and lemon juice and zest until smooth. Spread a thin layer of the onion-caper cream cheese on all 8 slices of bread. Top 4 slices of bread with sliced salmon, then cover with the remaining slices of bread, cream cheese side down.

Step 8

Use a serrated knife to cut off the crusts and then cut the sandwiches into 4 squares/quarters, 3 rectangles/fingers, or diagonally into 2 triangles/halves.