Triple-Decker Cucumber Sandwiches with Dill & Lemon Butter

Ingredients

• 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)
  
  

Instructions

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.

For the full recipe, click here or the image below to visit Kachen.

© Kachen.lu