Triple-decker cucumber sandwiches with dill and lemon butter

AT A GLANCE

  • Serves 4 people

  • 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
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.

Topics:

CELERY, MODERN AUSTRALIAN, CHIVES, DILL, BREAD, LUNCH, LEMONS, DRINK SUGGESTION, VEGETARIAN, SUMMER, CUCUMBERS, SANDWICH

Recipe:

EMMA KNOWLES

Photography:

PRUE RUSCOE

Styling:

CLAIRE DELMAR AND EMMA KNOWLES

Drinking Suggestion:

HOMEMADE LEMONADE. , suggested by MAX ALLEN

FEATURED IN

Jan 2013

Jan 2013

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