Equipment
Ingredients
Bread Base
- 12 white sandwich bread, sliced
- 60 g unsalted butter, room temperature
Cucumber Filling
- 150 g english cucumber, peeled
- 5 g fine sea salt
- 5 ml white vinegar
Herb Butter & Salmon Filling
- 60 g unsalted butter, softened
- 150 g smoked salmon, thinly sliced
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 2 g lemon zest
- 5 ml lemon juice
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Slice the peeled cucumber as thinly as possible (ideally 1-2mm) using a mandoline or sharp knife. Place in a colander and toss with the sea salt.
Allow cucumbers to drain for 15 minutes. This draws out excess water to prevent soggy bread. Afterward, rinse quickly and pat very dry with paper towels. Toss with white vinegar if desired.
While cucumbers drain, make the herb butter. In a small bowl, mix 60g softened butter with chopped dill, chives, lemon zest, lemon juice, and black pepper until smooth.
Assemble the Salmon Sandwiches: Take 6 slices of bread. Spread the herb butter generously all the way to the edges on one side of each slice (this acts as a moisture barrier). Layer smoked salmon on 3 slices, then top with the remaining 3 slices, butter-side down.
Assemble the Cucumber Sandwiches: Take the remaining 6 slices. Spread the plain butter generously to the edges of all slices. Layer the dried cucumber slices in overlapping shingles on 3 slices. Top with the remaining slices, butter-side down.
Using a sharp serrated knife, slice off the crusts from all sandwiches to create clean, sharp edges. Wipe the knife blade clean between every cut.
Cut each large sandwich into 3 or 4 rectangular 'fingers'. Arrange on a serving platter and serve immediately.
Chef's Notes
- Butter is the waterproofing agent. Do not skimp on it, or the moisture from the fillings will destroy the bread texture.
- For the cleanest cuts, chill the assembled whole sandwiches for 20 minutes before removing crusts and slicing into fingers.
- Use a sawing motion with a serrated knife rather than pressing down, to avoid compressing the fluffy bread.
- Classic tea sandwiches are always crustless. Save the crusts for breadcrumbs or croutons.
Storage
Refrigerator: 1 day — Best consumed within 4 hours. If storing, cover with damp paper towel and plastic wrap to prevent bread drying.
