Ingredients
Scale
- 10 slices fine white sandwich bread, crusts removed
- 6 tbsp softened unsalted butter
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ cup thinly sliced English cucumber (peeled, seeded)
- 3 oz smoked salmon, cut into thin strips
- 3 tbsp cream cheese, softened
- 1 tsp fresh chives, minced
- Lemon wedges and extra dill, for garnish
Instructions
- In a small bowl, mix butter, dill, lemon zest, and salt.
- Spread half the bread slices with the herb butter.
- Slice cucumbers thinly; layer 3–4 pieces over 4 buttered bread slices. Top with remaining bread slices.
- In a separate bowl, blend cream cheese and chives. Spread 1 tbsp onto remaining 4 bread slices. Top with smoked salmon strips and press gently.
- Cut each sandwich into 3 equal fingers. Arrange on a platter and garnish with lemon wedges and dill.
- Refrigerate up to 30 minutes before serving for cleaner cuts.
Notes
- For best results, chill bread before slicing to avoid crumbling.
- Make ahead up to 2 hours; cover loosely with plastic wrap to prevent sogginess.
- Vegetarian option: omit salmon and serve all cucumber sandwiches.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Method: No-cook assembly
- Cuisine: British
- Diet: Contains: dairy, fish (salmon); gluten (bread)
Nutrition
- Serving Size: 6 sandwich fingers
- Calories: 210 Kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
