Tangy, sliced cucumber with an herbed butter of tarragon and chervil. A very cool sandwich for afternoon tea. This recipe will make enough for all your guests.
- 1 English cucumber, peeled and sliced
- 1/2 tsp salt
- 2 tbs white vinegar
- 1 cup butter, soft
- 1/4 cup fresh tarragon, minced
- 1/4 cup fresh chervil, minced
- 30 slices whole wheat bread
Toss cucumber slices with salt and vinegar in a large bowl. Let stand for 1 hour then drain. Blend butter with tarragon and chervil. Spread herbed butter on each slice of bread. Layer 15 slices of bread with cucumber and top with the other slices of bread. Cut off crusts and slice into quarters.