# Components:
→ Cucumber Sandwiches
01 - 8 slices white sandwich bread, crusts removed
02 - 57 g unsalted butter, softened
03 - 1/2 English cucumber, thinly sliced
04 - Pinch of salt
05 - Freshly ground black pepper, to taste
→ Smoked Salmon & Cream Cheese Sandwiches
06 - 8 slices pumpernickel or whole wheat bread, crusts removed
07 - 57 g cream cheese, softened
08 - 100 g smoked salmon
09 - 1 tablespoon fresh dill, chopped
10 - 1 teaspoon lemon juice
→ Egg & Watercress Sandwiches
11 - 8 slices whole grain bread, crusts removed
12 - 4 large eggs, hard-boiled and peeled
13 - 45 g mayonnaise
14 - 5 ml Dijon mustard
15 - Salt and black pepper, to taste
16 - 1 small bunch watercress, trimmed
# Directions:
01 - Evenly spread softened butter over each slice of white bread. Layer thin cucumber slices on 4 slices, seasoning lightly with salt and freshly ground black pepper. Top with remaining slices of bread and cut each sandwich into three finger-sized pieces.
02 - Spread cream cheese onto each slice of pumpernickel or whole wheat bread. Layer smoked salmon over 4 slices, sprinkle with chopped dill and drizzle lemon juice. Cover with remaining bread slices and cut each sandwich into three fingers.
03 - Mash hard-boiled eggs with mayonnaise, Dijon mustard, salt, and pepper until smooth but retaining some texture. Spread the mixture evenly over 4 slices of whole grain bread. Top with trimmed watercress, place remaining bread slices on top, and cut each sandwich into three fingers.
04 - Arrange all prepared sandwich fingers decoratively on a tiered platter or serving tray for an elegant presentation.
