For the herbed compound butter:

4 oz softened unsalted butter

2 oz softened cream cheese

Zest of one lemon

Juice of one lemon

2 tablespoons each of finely chopped fresh dill, parsley, and chives

1 teaspoon kosher salt

A few turns of fresh-cracked black pepper

For the sandwiches:

1 pain de mie (also known as a Pullman loaf) cut into ¼ inch thick slices (you will only need about half)

4 oz herbed compound butter (see preparation method)

8 oz thinly sliced lox-style salmon

2 English cucumbers, very thinly sliced on a mandolin

1. Combine all compound butter ingredients in a stand mixer fitted with a paddle attachment and mix until fully incorporated.
2. Lay out bread slices and spread the compound butter generously and evenly over each slice.
3. Place salmon slices evenly over half of the bread, then add thin cucumber slices.
4. Top with the remaining pieces of buttered bread.
5. Trim away any crust and slice sandwiches into 1.5 x 3-inch pieces.