Prep time: 25 minutes 

MAKES 

16 finger sandwiches

INGREDIENTS 

• 1 cucumber
• 8 large slices of white bread
• 200g cream cheese
• 2 tbsp chopped mint
• Juice and grated zest of ½ lemon
• Butter, for spreading

METHOD 

1. Peel the cucumber and trim it so it is the same length as the slices of bread. Slice the cucumber very thinly lengthways, put the slices on a board and sprinkle lightly with salt. Leave for 20 minutes, then pat dry.
2. Put the cream cheese into a bowl and beat in the mint, lemon juice and zest and some salt and pepper.
3. Lightly butter the bread and spread it with the cream cheese mixture.
4.  Arrange the cucumber on half the slices of bread, then sandwich together with the remainder. Cut the crusts off and cut each sandwich into four fingers.

Recipe from Fortnum & Mason The Cookbook, published by Fourth Estate (£30). Order your copy at telegraph.books.co.uk