Another super simple but always popular recipe. It’s great for an afternoon tea, for something easy, but a little bit fancy pants.
1 large cucumber
1 tablespoon of fresh dill
½ tablespoon of fresh lemon juice
dairy free cream cheese
salt/pepper to taste
8 slices of fresh bread
Wash & dry the cucumber. Cut it into sections that are the same length as the bread. Then cut those sections into very thin slices. You need enough slices to have one layer of cucumber for each sandwich. Probably 2 slices per sandwich will be enough, depending on the width of the slices. Lay the cucumber slices onto draining paper and set aside while you prepare everything else. Put any leftover cucumber aside for another recipe.
Wash and dry the dill. Finely chop it and mix the dill and lemon juice through the cream cheese and then season with salt and pepper
Trim the crusts from the bread and set them aside for another recipe.
Lay 2 slices of bread onto your bench and liberally spread them with the cream cheese mixture.
Place 1 layer of cucumber onto 1 of the slices, until all the cream cheese is covered and put the 2nd slice of bread on top, with the cream cheese facing down onto the cucumber.
Cut the sandwich into 3 even rectangle finger sandwiches and put them on a plate. Repeat until all your finger sandwiches are made and serve.
If you are not serving straight away, cover the sandwiches with cling film and refrigerate. Use in the same day though.
Yields: 12 finger sandwiches
Time: 15 minutes
Notes: Giving the cucumber time to sit on some draining paper is a really important step because otherwise you will end up with very soggy sandwiches.
You can get dairy free cream cheese in the supermarket, where the dairy cream cheese is.