Cucumber Sandwiches with Yuzu Citrus Chive Butter

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

Makes 24

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

Herbed Cream Cheese and Baby Cucumbers Open Sandwich

8 ounces cream cheese, softened

1 scallion, finely minced

1 tablespoon finely chopped fresh parsley

1 tablespoon snipped fresh chives

1 tablespoon finely snipped fresh dill, plus more for garnish

1 clove garlic, finely minced

1 teaspoon freshly squeezed lemon juice

Pinch of table salt

Freshly ground black pepper

Crispbread crackers or thinly sliced rye bread, for serving

Baby cucumbers, for serving

In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture at least 1 hour before serving.

Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker. Repeat until all of the cream cheese mixture has been used. Top with the baby cucumber slices, and sprinkle with the reserved fresh dill. Eat immediately.

Other ideas for open sandwiches:

• Instead of the baby cucumbers, top the herbed cream cheese mixture with smoked salmon and very thinly sliced red onions.

• For a heartier snack, use thin slices of European rye bread instead of the crispbread crackers. It can be found in the bread aisle of higher-end grocery stores, and is usually packaged in little bricks. It tastes best lightly toasted.

• Goat’s cheese, fresh herbs and shaved asparagus and cucumber.

• Rare roast beef with horseradish cream, quick-pickled onions and cornichons.

• Smoked mackerel, crème fraîche, pickled rhubarb and watercress.

• Boiled eggs with dill and chive herb mayo, anchovies, capers, red onion and cress.

Herring, Potato, Red Onion, and Egg Open Sandwich

4–5 new potatoes

2 eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

2 tbsp chopped herbs (such as dill, parsley, chives)

2 slices of sourdough bread

½ jar pickled herring, drained (approx. 4oz)

½ red onion, very finely diced

small handful of chives, roughly chopped, to garnish

Boil the potatoes until just tender, about 20 minutes. Leave until cool enough to handle, then slice thickly.

Boil the eggs for about 8 minutes, until relatively hard boiled. Leave to cool, then peel and slice.

Mix the mayonnaise with the mustard, chopped herbs and a little seasoning. Spread over the sourdough bread slices, then arrange a layer of potato over the top. Add the egg, herring and finely chopped onion and garnish with a sprinkle of fresh chives.

Smoked Salmon With Pickled Red Onion, Lemon And Dill Butter Open Sandwich

2 lemons, 1 zested and juiced, 1 halved

pinch each of sugar and sea salt

½ red onion, finely sliced

1 tsp caraway seeds

small handful of dill, finely chopped

1 Ounce butter, softened

3 ½ ounces smoked salmon

2 slices of rye bread

micro herbs [such as dill, amaranth, rocket (arugula)]

Mix the lemon juice with a pinch of sugar and salt. Add the red onion slices and set aside for 30 minutes.

Dry toast the caraway seeds until fragrant, be careful not to burn them. Allow to cool, then lightly bash using a mortar and pestle. Tip into a bowl along with the dill, lemon zest, a little juice from the halved lemon and the softened butter. Season with salt and white pepper and mix together.

Thinly slice the remaining half lemon. Spread the butter over the bread and top with the smoked salmon, pickled red onion, lemon slices and some of the micro herbs.