INGREDIENTS
- 2 whole English cucumber
- 2 bunches remove large stems watercress
- A pinch ground black pepper
- 1 cup soft, salted butter
- 2 thin, sliced white bread
METHOD
- Using a vegetable peeler, remove the skin from the cucumber. Then on a mandolin, thinly slice the cucumber until you get to the seeds at the center.
- Now turn the cucumber and slice the other side again stopping when you get to the seeds.
- Spread the soft butter over the white bread, then layer the watercress, thinly sliced cucumber. Season with salt, ground black pepper and top with the second slice of white bread.
- Cut into small finger sandwiches and serve.