Cucumbers just seem to go with any semblance of British afternoon tea time.
Sometimes I think they can be rather boring,
but often very, very good.
There is the typical sandwich with butter and bread.
Then again, there are so many variations.
You can slice the cucumber vertically, scoop the seeds out,
and fill the trough with a yummy tuna or shrimp salad.
Then slice the trough into small serving sizes.
This one is great for those that would like avoiding bread.
You can also slice down the side with a cheese plane or veggie peeler
to get thin long slices to use as a wrap around bundles of noodles, veggies, and crab,
then close with a toothpick.
A recipe from my book, Tea Outdoors, which you can find at www.marmaladys.com:
2 Tablespoons mayonnaise
1 teaspoon horseradish
dill weed
mint leaves
sliced bread of your choice
Mix mayonnaise and horseradish, spread mixture on inside of bread, sprinkle with dill weed,
place a layer of sliced cucumbers, add a mint leaf or two.
Close sandwich, trim crust, and cut into shapes.
If cutting shapes with a cookie cutter, cut the bread before making sandwiches.
Often cream cheese is used in place of the mayonnaise and horseradish mixture.
Two tips:
1. Slice cucumbers, wrap in a paper towel then plastic wrap, and refrigerate until ready to use.
This will remove some of the moisture.
2. To protect any sandwich from getting soggy spread inside of bread with thin layer of butter.
Next time you stop for a cup of tea in the afternoon, ENJOY a cucumber sandwich.
