Ingredients:

  • ½ English cucumber (approx. 6 oz / 170g)
  • ¼ tsp (1.5g) Kosher salt
  • 1 tbsp (3g) Fresh dill, finely chopped
  • 8 slices (approx. 200g) Soft white or whole wheat bread
  • 4 tbsp (56g) Unsalted butter, softened OR cream cheese
  • 1 pinch (0.5g) Cracked black pepper

Instructions:

  1. Using a mandoline, slice the cucumber into translucent rounds.
  2. Spread cucumber slices on a paper towel, sprinkle with salt, and let sit for 5 minutes to draw out excess moisture.
  3. Press another paper towel firmly onto the slices to remove all surface beads of water.
  4. Lay bread slices flat and spread the softened butter or cream cheese in a thin, even layer, ensuring you reach the very edges of the crust.
  5. Sprinkle a pinch of cracked black pepper directly onto the spread.
  6. Arrange the dried cucumber slices in an overlapping shingle pattern across one slice of bread.
  7. Sprinkle the chopped dill evenly over the cucumbers.
  8. Top with the second slice of bread, press down gently, trim the crusts off with a serrated knife, and cut diagonally into triangles or rectangles.