Cucumber Sandwiches with Watercress Butter
Light and refreshing.  A must for afternoon tea.

1 or 2 cucumbers
salt
16 slices fresh white bread, sliced about 1/8-inch thick

Peel cucumber and thinly slice using a food processor.  Lightly salt the slices and place in a colander.  Allow slices to drain for about two hours using a bowl or plate as a weight on top of the slices.

Watercress Butter:

3/4 cup watercress leaves (packed)
½ cup butter (softened)
1 tablespoon heavy cream
2 teaspoons lemon juice
½ teaspoon salt
dash white pepper

Finely chop watercress leaves.  Mix all ingredients together to make a smooth spread.

Spread Watercress Butter on each slice of bread.  Arrange cucumber slices on half of bread slices.  Top with remaining slices.  Trim crusts off of sandwiches with a sharp serrated knife.  Cut into oblong sandwiches. 

Sandwiches should be served immediately or they may be stored for up to 2 hours if stored in the following manner.  Cover prepared sandwiches with a damp paper towel and store in a sealed container in the refrigerator. 

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