Afternoon Tea Sandwiches

• soft goat cheese↗200 г g
• cream cheese↗100 г g
• white bread, slices↗10
• roasted red pepper↗2
• walnut halves↗25 г g
• wholegrain bread, slices6
• ½ cucumber

  thinly sliced

• mayonnaise↗4 ст. л. tbsp
• zest of 1 lemon
• large boiled shrimp↗6

  cut in half for filling

• eggs↗4
• green onion, chopped↗2
• crème fraîche tbsp
• small rolls12
• cress↗

  for serving

Step-by-step instructions

1. 1

   For the goat cheese sandwiches with walnuts and roasted red pepper, mix 200 g soft goat cheese with 100 g cream cheese. Spread most of the mixture onto 5 slices of white bread. Slice the 2 roasted red peppers into strips, distribute them among the slices, then top each slice with another. Trim the crusts and cut each sandwich into four triangles. Finely chop 25 g walnuts. Spread the remaining cheese mixture on one side of each sandwich, then roll in the chopped walnuts.

2. 2

   For the lemon cucumber and shrimp sandwiches, lightly butter 6 slices of wholegrain bread. Lay out the thinly sliced cucumber, then using a cutter of 5‑6 cm diameter, cut 12 rounds. Mix 4 tbsp mayonnaise with zest of 1 lemon. Place one halved large boiled shrimp and a spoon of lemon mayonnaise on each round.

3. 3

   For the creamy egg and cress sandwiches, boil 4 eggs for 8 minutes in salted water. Cool, peel, chop, then combine them with 2 portions of chopped green onion and 2‑3 tbsp crème fraîche. Season to taste, spread the mixture onto 12 small rolls. Add a little cress, top with lids and serve.

4. 4

   Serve the sandwiches immediately so the bread stays crisp and the fillings stay fresh.