Ribbon Tea Sandwiches - cooking recipe

Ingredients

3 eggs
1 teaspoon English mustard
4 tablespoons mayonnaise
1 tablespoon flat leaf parsley, chopped
6 tablespoons cream cheese
1 tablespoon dill, chopped
1 1/2 ounces butter, softened
12 slices rye bread
4 ounces gravlax, slices
salt and pepper

Preparation

Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
Place the eggs in a bowl and mash with the mustard and mayonnaise.
Season to taste and stir in the parsley; set aside.
Mix the cream cheese with the chives and a good grinding of black pepper.
Butter the bread.
Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.