Take 8 slices of thin cut white sandwich bread and stacking them in twos, slice off the crusts.

Butter the insides thinly to the edge and lay thin slices of smoked salmon (around 200g – Heston for Waitrose does a nice tea smoked version)in one layer on the buttered sides of four of the slices. Add a drizzle of freshly squeezed lemon juice and close the sandwiches delicately.

On the other four slices, place (on one side only) thin slices of Persian cucumber which have been lightly salted. Close the sandwiches delicately.

Slice each of the sandwiches into four squares and transfer to a serving plate or an insulated bag (if taking on a picnic)