Prep Time: 20 minutes + refrigeration
Makes: 16 fingers
Ingredients
2 lebanese cucumbers
1 tablespoon white vinegar
1 tablespoon finely chopped dill
½ teaspoon sea salt flakes
½ teaspoon caster sugar (superfine)
¼ teaspoon cracked black pepper
30g butter, softened
8 slices wholemeal bread
½ cup crème fraîche
Step 1: Combine cucumber, vinegar, dill, salt, sugar and pepper in medium bowl. Cover; refridgerate2 hours, then drain the cucumber. Discard the excess liquid.
Step 2: Butter bread slices. Spread crème fraîche over half the bread slices, then top with cucumber and remaining bread. Discard crusts; cut each sandwich into four fingers.
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RandomHey guys, This is just a recipe book I have made and there are some really great dishes in here including, savouries and desserts, frappe's, you name it!! I hope you find some good recipes you'll like and enjoy!! Also if there are any requests for...
