Name: Triple-decker cucumber sandwiches with dill and lemon butter
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 each dill and coarsely chopped chives (firmly packed); 2 tsp celery seeds

Triple-decker cucumber sandwiches with dill and lemon butter

Australian Gourmet Traveller recipe for triple-decker cucumber sandwiches with dill and lemon butter.

Serves 4

Prep

20M

Ingredients

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 each dill and coarsely chopped chives (firmly packed)

2 tsp celery seeds

Method

Main

1.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.

2.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.

3.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.