For Cream Cheese Mixture

• 2 cups cream cheese, room temperature
• 1 tbsp chopped chives
• zest of ½ lemon
• sea salt

For Sandwiches

• white bread, thinly sliced
• cream cheese mixture (see above)
• English cucumbers, thinly sliced
• whipped crème fraîche
• chervil leaves

1. Mix together room temperature cream cheese, chopped chives, lemon zest and sea salt. Set aside
2. Thinly slice white bread. Spread cream cheese mixture onto slices (this can be messy — you will trim the edges later)
3. Cut ends off English cucumbers. With a mandoline slicer (or a very sharp knife!), thinly slice cucumbers with the skin on, lengthwise
4. Cut each slice in half lengthwise. Shingle slices diagonally across bread to completely cover cream cheese. Place each slice over the seeds of the last. When covered, press down with your palm to assure the cucumbers have adhered
5. Carefully trim off crust and excess cucumber. Cut into four squares. Repeat this process with bread, cream cheese and cucumbers as needed
6. To whip crème fraîche, whisk in a bowl until slightly thickened. Transfer whipped to a piping bad fitted with a small, round tip. Pipe a small mound into center of each sandwich square, and top with chervil leaves