Servings
12
Prep time
Cook time
Recipe
Ingredients
- 250g tub extra-light cream cheese
- 4 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- 1 cucumber, peeled into long, thin ribbons
- 6 slices dark-rye bread
- Extra dill, for garnish
Method
- Place the cream cheese and finely chopped herbs into a small mixing bowl and beat until well combined and smooth.
- Spread each slice of rye bread with a thick layer of cream cheese and then top that with strips of cucumber, pressing down firmly when you finish.
- Use a small cookie or scone cutter to cut 4 rounds out of each slice of bread.
- Stack 1 round on top of another to form the layered sandwich.
- Garnish with leftover ribbons of cucumber and fresh dill sprigs.
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