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Triple-decker cucumber sandwiches with dill and lemon butter


You'll need

½ tsp white peppercorns Finely grated rind of 1 lemon 1 tsp celery seeds 12 slices soft brown bread 4 Lebanese cucumbers, unpeeled, thinly sliced widthways on a mandolin To serve: micro-cress (optional)   Dill and lemon butter 1 tsp white peppercorns 250 gm softened cultured butter Finely grated rind of 2 lemons, juice of ½ ¼ cup (firmly packed) each dill and coarsely chopped chives 2 tsp celery seeds

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Homemade lemonade.

Featured in

Jan 2013

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