Assorted finger sandwiches with cucumber, smoked salmon, and egg paired with watercress for elegant enjoyment.
# Components:
→ Cucumber Sandwiches
01 - 8 slices soft white bread, crusts removed
02 - 57 g unsalted butter, softened
03 - 1/2 English cucumber, thinly sliced
04 - Pinch of salt
05 - Freshly ground black pepper
→ Smoked Salmon & Cream Cheese Sandwiches
06 - 8 slices pumpernickel or whole wheat bread, crusts removed
07 - 57 g cream cheese, softened
08 - 100 g smoked salmon
09 - 1 tbsp fresh dill, chopped
10 - 5 ml lemon juice
→ Egg & Watercress Sandwiches
11 - 8 slices soft whole grain bread, crusts removed
12 - 4 large eggs, hard-boiled, peeled
13 - 45 g mayonnaise
14 - 5 ml Dijon mustard
15 - Salt and pepper, to taste
16 - 1 small bunch watercress, trimmed
# Method:
01 - Spread softened butter evenly on each slice of white bread. Layer cucumber slices over four slices, season with salt and freshly ground black pepper, then top with the remaining bread slices. Cut each sandwich into three finger-sized pieces.
02 - Spread cream cheese evenly on each slice of pumpernickel or whole wheat bread. Layer smoked salmon over four slices, sprinkle with chopped fresh dill and drizzle with lemon juice. Top with remaining bread and cut each sandwich into three fingers.
03 - Mash the hard-boiled eggs with mayonnaise, Dijon mustard, salt, and pepper until smooth yet textured. Spread the mixture evenly over four slices of whole grain bread. Add trimmed watercress on top, cover with remaining bread slices, and cut into three fingers each.
04 - Place all sandwich fingers on a tiered platter or serving tray, ready for elegant presentation.
