Smoked Salmon And Cucumber Sandwich

Prep Time: 20min

The Sandwich:

6 slices White Bread

200g (4/5 cups) Cream Cheese

6 slices Smoked Salmon

1/2 Cucumber

50g (about 5/8 cups) Blanched Pistachios

6 pods Green Cardamon

25g (about 1/6 cup) White Sesame Seeds

1 Tbsp Cumin Seeds

3 pinches Maldon Sea Salt

Cooking Instructions:

Cut the cucumber in half, and scoop out the seeds with a spoon. Using a mandoline, slice the cucumber as thinly as possible. Sprinkle the cucumber slices with salt, and leave to render out its water in a colander. Pat the cucumber dry with a paper towel.

Beat the cream cheese to soften to a spreadable consistency. Slather each slice of bread with the cream cheese.

Layer the smoked salmon on three slices of bread. Divide the cucumber slices amongst the three sandwiches, and top with the remaining bread.

Cut the crust off the sandwiches and smear the edges liberally with the remaining cream cheese.

Split the cardamom pods and extract the brown seeds. Heat a frying pan to medium high heat, and toast the cardamom, cumin and sesame seeds until fragrant. Coarsely grind the seeds in a mortar. Add the pistachio nuts and grind down until you obtain a rough powder.

Take each sandwich and roll the cream cheese covered edges in the spice mix. Cut each sandwich into four triangles and serve.