Ingredients:

  • 1 large English cucumber (approx. 300g)
  • 1 tsp (6g) Kosher salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 2 tbsp (30g) Greek yogurt
  • 1 tbsp (4g) fresh dill, finely minced
  • 1 tbsp (4g) fresh chives, finely snipped
  • 0.5 tsp (1g) lemon zest
  • 0.25 tsp (1g) cracked black pepper
  • 8 slices high-quality white Pullman bread
  • Fresh dill sprigs for garnish

Instructions:

  1. Slice the English cucumber into paper thin rounds using a mandoline.
  2. Toss with 1 tsp kosher salt in a colander and let sit for 20 minutes. Wait until you see the water pooling in the sink.
  3. Rinse the slices briefly under cold water to remove excess salt.
  4. Pat the cucumbers completely dry between two clean kitchen towels. Press firmly until the towels feel damp and the slices look matte.
  5. Combine softened cream cheese, Greek yogurt, and herbs in a bowl. The lemon zest adds a vital pop of acid here.
  6. Whip the mixture with a spatula or whisk until the texture is light and airy.
  7. Lay out bread slices in pairs and apply an even layer of spread to all eight slices. Ensure the spread reaches the very edge of the crust.
  8. Layer the dried cucumber rounds onto four of the slices, overlapping them slightly. The cucumbers should look like scales.
  9. Top with the remaining bread slices, cream-cheese-side down.
  10. Using a serrated knife, trim the crusts from the sandwiches. Cut each square into three rectangular finger sandwiches or four small triangles. Garnish with additional dill if desired.