1/2 lb (225 g) cooked shrimp, peeled and finely chopped

2 tablespoons (30 ml) mayonnaise

1 tablespoon (15 ml) chopped cilantro

1 tablespoon (15 ml) finely chopped fresh chives

2 teaspoons (10 ml) finely chopped fresh mint

1 teaspoon (5 ml) lemon juice

8 large slices sandwich bread

Butter, softened

14 cucumber slices

Salt and pepper

In a bowl, combine the shrimp, mayonnaise, herbs and lemon juice. Season with salt and pepper. Set aside.

With a 5-cm (2-inch) round cookie cutter, cut the bread into 32 crustless rounds. Spoon the shrimp salad onto 16 rounds and cover with the remaining rounds. Lightly butter the top of each sandwich and place a cucumber slice on top.

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