Cucumber Sandwiches with Smoked Salmon Cream

Ingredients

• 0.5 lemon
• 250 g Cream cheese (13% fat)
• Salt
• Pepper
• A splash Worcestershire sauce
• 150 g Smoked salmon
• 250 g small cucumber (1 small cucumber)
• 2 sprigs Mint
• 8 slices Whole‑grain sandwich bread

Instructions

1. 1.

   Squeeze half a lemon to extract juice. In a bowl, whisk the cream cheese with 2 teaspoons of lemon juice, salt, pepper, and a few dashes of Worcestershire sauce until smooth.

2. 2.

   Dice the smoked salmon into very fine cubes, fold them into the cheese mixture, and refrigerate.

3. 3.

   Wash, peel, and slice the cucumber lengthwise into thin rounds.

4. 4.

   Place the cucumber slices in a bowl, lightly salt them, let sit for 10 minutes, then drain the excess liquid.

5. 5.

   Rinse the mint leaves, shake off water, pick off the leaves, chop finely, and add to the cucumbers.

6. 6.

   Spread the cream cheese mixture on each slice of bread and lay them flat on a work surface.

7. 7.

   Top four slices with cucumber slices.

8. 8.

   Cover with the remaining bread slices (cheese side down), press firmly, wrap tightly in cling film, and keep refrigerated for up to 30 minutes until ready to serve.

9. 9.

   Just before serving, unwrap the sandwiches, remove crusts, cut into bite‑size pieces, secure with toothpicks, and arrange on a platter.