By Helen. Yields 20 sandwiches.
10 slices sandwich bread
50g cream cheese
2 teaspoons dill, chopped
2 teaspoons mint, chopped
150g smoked salmon
1/3 telegraph cucumber, finely sliced
salt and freshly ground black pepper
Spread bread with cream cheese. Scatter with dill and mint.
Arrange smoked salmon and cucumber on half of the slices and season with salt and pepper.
Cover with remaining slices and then cut crusts off and cut into triangles, or small squares.