CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
Watercress leaves, optional

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well.
Let stand 1 hour. Drain well in colander.
Combine butter, tarragon and chervil.
To assemble, spread butter over 1 side of each bread slice.
Cover 15 slices with cucumbers, dividing evenly.
Close sandwiches. Trim crusts. Cut into 36 rectangles.
Arrange on platter, garnished with watercress leaves.

SMOKED SALMON CANAPES WITH MASCARPONE

1/3 cup unsalted butter, softened
1/3 cup snipped chives
1/2 pound thinly sliced smoked salmon
1 cup mascarpone cheese
3 tablespoons chopped dill
36 (1 inch) rounds whole-wheat or pumpernickel bread
Dill sprigs

Combine butter and chives.
Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes.
Stir mascarpone cheese with chopped dill until fluffy.
Fit pastry bag with fine tube.
Fill pastry bag with dill cheese..
To assemble, spread chive butter on bread rounds.
Place rolled salmon cones upright on bread rounds.
Pipe dill cheese into center of each cone.
Garnish with small dill sprigs.
Can be made few hours in advance and refrigerated.
Before serving, let stand briefly to remove chill.