Ingredients
Scale
- 8 slices soft white bread, crusts removed
- For cucumber-brie: 1 thinly sliced English cucumber, 2 oz brie cheese, 1 tbsp softened butter, pinch of lemon zest
- For salmon-dill: 3 oz smoked salmon, 2 tbsp crème fraîche, 1 tsp fresh dill, minced
- For egg-chive: 2 hard-boiled eggs, 1 tbsp mayonnaise, 1 tbsp sour cream, 1 tbsp chives, minced, salt & pepper to taste
- Butter for brushing (optional)
Instructions
- Prepare fillings: Mix cucumber slices with lemon zest and butter; blend brie until smooth and fold in; combine crème fraîche, dill, and salmon separately; mash eggs with mayo, sour cream, chives, salt & pepper.
- Spread each filling evenly on 4 slices of bread; top with remaining slices to make sandwiches.
- Chill for 15 minutes to set; using a sharp knife, slice each sandwich diagonally into two triangles.
- Arrange on a plate, sprinkle with optional butter dusting or edible flowers if desired.
Notes
- For best texture, use freshly baked brioche or sandwich bread and chill sandwiches before slicing.
- Make fillings up to 2 days ahead; assemble sandwiches no more than 2 hours before serving to prevent sogginess.
- Vegan option: Swap brie for cashew cream + nori flakes, salmon for marinated tofu, eggs for mashed chickpeas.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Assemble
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 2 sandwiches
- Calories: 245 Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
