10 tablespoons butter, softened
2 teaspoons yuzu juice
1-2 tablespoon finely chopped fresh chives
salt and freshly ground black pepper
½ large cucumber
2 teaspoons cider vinegar
8 slices white bread
Beat the butter until really soft and spreadable. Gradually add the yuzu , mix in and season with salt and black pepper. Add the chives and mix to combine.
Peel the cucumber and thinly slice into rounds. Place the slices into a bowl, add the cider vinegar and toss to coat.
Lay half of the bread slices out on the work surface and spread with half of the yuzu and chive butter.
Arrange the cucumber slices on top as neatly and evenly as possible and season with salt and pepper. Spread the remaining bread with the yuzu and chive butter and press on top of the cucumber-topped bread, butter-side down.
Gently press the sandwiches together and trim off the crusts using a serrated knife.
Cut the sandwiches into rectangles or triangles to serve.
Inspired by: Afternoon Tea at Home