If you are desperate to regain a taste of summer, then get this deceptively simple recipe on the go, quick-smart.


  • 12 slices soft brown bread
  • 4 Lebanese cucumbers, unpeeled, thinly sliced widthways with a mandolin

For the dill and lemon butter

  • 1 tsp white peppercorns
  • 250 g softened cultured butter
  • Finely grated rind of 2 lemons, juice of 1⁄2
  • 60 g each dill and coarsely chopped chives
  • 2 tsp celery seeds

For the celery salt

  • 1⁄2 tsp white peppercorns
  • Finely grated rind of 1 lemon
  • 1 tsp celery seeds
  • 11⁄2 tsp sea salt
  • To serve: micro-cress (optional)


  1. For the dill and lemon butter, pound peppercorns in a mortar and pestle until coarsely ground,
    transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1 – 2 minutes). Set aside at room temperature if you’re using it immediately. Dill and lemon butter will keep refrigerated for a week.
  2. For the celery salt, pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 11⁄2 tsp sea salt, mix to combine and set aside.
  3. Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.

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