Ingredients
- 12 tranches de pain brun moelleux4 concombres libanais, non pelés, coupés en fines tranches dans le sens de la largeur avec une mandoline
- Pour le beurre à l'aneth et au citron
- 1 c. à c. de poivre blanc en grains
- 250 g de beurre de culture ramolli
- écorce finement rá‚pée de 2 citrons, jus de ½
- 1â„4 de tasse d'aneth et de ciboulette grossièrement hachée (bien tassée)
- 2 c. à c. de graines de céleri
- Pour le sel de céleri
- ½ c. à c. de grains de poivre blanc
- le zeste finement rá‚pé d'un citron
- 1 c. à c. de graines de céleri
- 1½ c. à c. de sel marin
- pour servir: du micro-cresson (facultatif )
Instructions
- For the dill and lemon butter, pound peppercorns in a mortar and pestle until coarsely ground,
transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1 – 2 minutes). Set aside at room temperature if you're using it immediately. Dill and lemon butter will keep refrigerated for a week. - For the celery salt, pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 1½ tsp sea salt, mix to combine and set aside.
- Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.