½ tspwhite peppercornsFinelygrated rind of 1 lemon1 tspcelery seeds12 slicessoft brown bread4Lebanese cucumbers, unpeeled, thinly sliced widthways on a mandolinTo serve:micro-cress (optional)Dill and lemon butter1 tspwhite peppercorns250 gmsoftened cultured butterFinelygrated rind of 2 lemons, juice of ½¼ cup (firmly packed) eachdill and coarsely chopped chives2 tspcelery seeds
For dill and lemon butter, pound peppercorns in a mortar and pestle until coarsely ground, transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1-2 minutes). Set aside at room temperature if you’re using it immediately. Dill and lemon butter will keep refrigerated for a week.
Pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 1½ tsp sea salt, mix to combine and set aside.
Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.