To prepare the egg and cress sandwiches, mash the cooled boiled eggs with a fork until they reach an even consistency. Stir in the mayonnaise, pickle juice and celery seed. Season to taste. Gently fold in the cress.
Butter your bread slices and divide the egg mixture between the two sandwiches. Cut off the crusts and slice the sandwiches into two triangles or three fingers.
To prepare the smoked salmon sandwiches, spread 1/4 of the cream cheese on each of the four slices of bread. Sprinkle the cream cheese on one side of the sandwich with the snipped chives and lemon zest.
Arrange half the smoked Shetland salmon on each sandwich and assemble. Cut off the crusts and slice into triangles or fingers.
For the cheese and pickle sandwiches, finely grate the cheddar cheese and stir in the pickle to bind. Butter each slice of bread, divide the cheese mixture between them and assemble. Cut off the crusts and slice into triangles or fingers.
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