Dutch Shrimp & Cucumber Sandwiches

My shrimp & cucumber sandwiches are the perfect addition to your brunch-, lunch- and high tea table and are also ideal for picnics. You may want to use a pretty skewer to keep these delicate sandwiches from falling apart, but if you're taking them to a picnic, some plastic wrap does nicely too. I have not indicated quantities, because with something as simple as sandwiches, I think it's more about ideas than measurements.

Ingredients:

• Zingy Zaanse Mayo (see Instructions for link to recipe)
• Cucumber
• White bread, sliced
• Dutch shrimp, peeled, deveined and cooked

Preparation:

Cut the crusts off pre-sliced white bread. Smear the bread with the Zingy Zaanse Mayo. Halve a cucumber lengthways and scoop out the seeds with a teaspoon. Slice as thinly as you can and pat dry on kitchen paper. Top one slice of bread with the cucumber slices, and then add a layer of shrimp and the other slice of bread. Cut into triangles and serve.

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