500 gmpicked blue swimmer crab meat100 gm crème fraîcheFinely gratedrind and juice of 1 lemon2 tbspfinely chopped chives1 tbsp extra-virgin olive oil16slices soft white breadFor spreading: softened butter1Lebanese cucumber, thinly sliced into rounds on a mandolinTo serve: salmon roe
Place crab in a sieve over a bowl and refrigerate to drain well (1 hour).
Meanwhile, whisk crème fraîche, lemon rind and juice, chives and oil in a bowl to combine, season to taste, then add 1 tbsp warm water if necessary to achieve a thin mayonnaise consistency. Stir through crab and refrigerate until required.
Butter one side of half the bread slices, cut three rounds from each slice with a 4.5cm-diameter cutter and top rounds with crab mixture. Butter both sides of remaining bread slices, cut three 4.5cm rounds from each and sandwich crab mixture. Arrange cucumber slices on top, top with salmon roe and serve.