Cucumber Tea Sandwiches - cooking recipe

Ingredients

8 1/2 ounces creme fraiche
3 tablespoons chopped dill
20 slices white pullman bread, 1/4 inch thick, crusts removed
4 seedless European cucumber, peeled, sliced 1/4 inch thick

Preparation

Combine creme fraiche and dill.
Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
Pierce garnish with frilly toothpick and through the sandwich.