Smoked trout and pickled cucumber sandwiches

These bite size smoked trout sandwiches are the perfect finger food for any special occasion.

Combine the cucumber, dill, vinegar, salt and sugar in a medium glass or ceramic bowl and cover with plastic wrap. Place in the fridge for at least 3 hours to develop the flavours.
Drain the cucumber and use your hands to gently squeeze to remove excess liquid. Place the bread slices on a clean work surface. Spread the cream cheese over each bread slice. Top half the bread slices with the cucumber and smoked trout. Season with pepper and sandwich together with remaining bread slices. Use a serrated knife to remove crusts and cut each sandwich into 3 fingers. Place on a serving platter to serve.

Source

2 cucumbers, thinly sliced lengthways

1 tbsp chopped dill

1 tbsp white vinegar

1/2 tsp sea salt flakes

1/2 tsp caster sugar

12 slices dark rye bread

80g cream cheese, softened

300g sliced smoked trout

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