Salmon & Cucumber Sandwiches

115 g NZ hot smoked salmon, flaked
25 g red onion, very finely chopped
2 tbsp Best Foods mayonnaise
1 tbsp lemon juice
SIDS SALT & PEPPER to taste
2 Lebanese cucumbers, washed
6 slices fresh white bread
30 g spreadable Cream Cheese

Make sure that your cream cheese is at a consistency that will spread over the fresh bread without tearing. It is best to take it out of the fridge for 10 minutes before use.
In a medium bowl mix smoked salmon, red onion, mayonnaise and lemon juice until combined. Add SIDS SALT & PEPPER to taste.
Using a vegetable peeler, slice long thin strips lengthwise from the cucumbers. It is best to avoid using the core of the cucumber, which holds all the seeds. Pat cucumber strips dry with some paper towels.
Spread cream cheese over a slice of bread. Lay the cucumber strips over the cream cheese, making sure they overlap slightly. Pat them down gently and turn the slice of bread over. The cucumber side becomes the outside of your sandwich.
Repeat this step with the remaining five slices of bread.
Spread one slice of bread, on the non cucumber side, with the salmon filling. Then place another slice of bread, cucumber facing up, on top of the salmon.
Gently cut off the crusts and cut sandwiches into triangle quarters. Repeat with the remainder of bread and salmon. You will end up with 12 triangle sandwiches. You could also cut them into fingers.
Cut off the crusts as above, then cut in to 3 even finger portions, you will end up with 9 sandwiches this way.