Smoked Salmon and Cucumber Finger Sandwiches

From the High Tea menu...

Makes
9 fingers

Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)

Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.

Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.