Ingredients
4 Lebanese cucumbers, sliced
2 tbs apple cider vinegar
1 tbs salt
½ cup finely chopped dill
18 slices white sandwich bread
18 slices brown sandwich bread
¼ cup whole-egg mayonnaise
²⁄³ cup finely chopped chives

Salmon mousse
425g can red salmon, drained
50g butter, melted
1 tsp sweet paprika
250g cream cheese, chopped
300ml tub thickened cream
6 hard-boiled eggs
¼ cup finely chopped dill
2 tsps gelatine
1 tbs water
2 tbs lemon juice
Salt and pepper, to taste

1. To make salmon mousse, process salmon, butter, paprika and cream cheese until smooth. Add cream, eggs and dill. Process until just combined. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water and stir over heat until dissolved. Remove from heat and stir in lemon juice. With food processor operating, gradually add gelatine mixture to salmon mixture until just combined. Season with salt and pepper. Transfer mixture to a bowl. Cover, refrigerate for several hours, or overnight until firm.

2. Toss sliced cucumbers, vinegar, salt and dill together. Stand for 20 minutes. Drain well.

3. Spoon ¼ cup of salmon mousse over one side of each slice of white bread. Spread evenly. Spread one side of each slice of brown bread with mayonnaise and top with cucumber. Place white bread on top of brown bread, mousse-side down.

4. Using a serrated knife, trim crusts from sandwiches. Cut each sandwich into 4 triangles. Dip one edge of each triangle into chives.

5. Refrigerate sandwiches until just before serving.

Tip: You will need two bunches of chives to make this recipe.