# What you need:
→ Cucumber Sandwiches
01 - 8 slices white sandwich bread, crusts removed
02 - 60 ml 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 sandwich bread, crusts removed
07 - 60 ml cream cheese, softened
08 - 100 grams smoked salmon
09 - 1 tablespoon fresh dill, chopped
10 - 1 teaspoon lemon juice
→ Egg & Watercress Sandwiches
11 - 8 slices whole grain sandwich bread, crusts removed
12 - 4 large eggs, hard-boiled and peeled
13 - 45 ml mayonnaise
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
16 - 1 small bunch watercress, trimmed
# Steps to follow:
01 - Evenly spread softened butter on each slice of white bread. Layer cucumber slices over 4 slices, seasoning lightly with salt and pepper. Top with remaining bread slices and cut each sandwich into three finger-sized pieces.
02 - Spread cream cheese evenly on each slice of pumpernickel or whole wheat bread. Layer smoked salmon over 4 slices, then sprinkle with chopped dill and drizzle lemon juice. Cover with remaining slices and cut into three fingers per sandwich.
03 - Mash hard-boiled eggs with mayonnaise, Dijon mustard, salt, and pepper until smooth yet textured. Spread this mixture over 4 slices of whole grain bread, top with trimmed watercress, cover with remaining slices, and cut each sandwich into three finger pieces.
04 - Arrange all prepared sandwich fingers neatly on a tiered platter or serving tray to showcase a refined afternoon selection.
