Finger Sandwiches/Tea Sandwiches

Step 1

For the smoked salmon with creamy feta: Crumble the feta into the bowl of a food processor and add in the skyr or yogurt along with the minced garlic, lemon zest, lemon juice and olive oil and blitz until smooth. Add in the dill, season with pepper and pulse just to combine. Set aside.

Step 2

Thinly slice the cucumbers lengthwise into long strips and, using a rolling pin, lightly roll the slices of bread to slightly squash them down. This will make rolling the pinwheel sandwiches easier.

Step 3

Spread the creamy feta over the bread and top with a layer of cucumber. Season with pepper and lay over the smoked salmon.

Step 4

Starting with a short edge of the bread, roll up the bread into a log. At this point, you can either slice into 1/2-inch (1-centimeter) pinwheels or wrap the sandwich log in plastic and store in the fridge for up to 2 days.

Step 5

For the curried turkey and apple: Stir together the garlic and lemon juice in a small bowl and set aside for about 30 seconds to allow the lemon to lightly pickle the garlic. Add in the mayo and curry powder and whisk to combine.

Step 6

Divide the mayo over half of the slices of bread and spread into an even layer. Scatter over the dried apricots and layer on the apple and turkey. Season with salt and pepper, spread the mustard over the remaining slices of bread and sandwich everything together. Cut into quarters and serve. Sandwiches can be stored tightly wrapped in the fridge for up to 2 days.

Step 7

For the herby radish and butter: Beat together the butter, lemon zest, chives and parsley. Spread over half of the slices of bread and season with flaky sea salt and pepper. Trim and thinly slice the radishes and layer onto the buttered bread. Top with the remaining slices of bread and cut each into four finger sandwiches. Serve immediately or wrap and store in the fridge for up to 2 days.