Slice the cucumber lengthways, (I used a potato peeler to do this). Sprinkle the slices with a little salt and place in a sieve or colander over a bowl.

Butter the rye bread slices and place a slice of cheese on each.

When the cucumber slices have released a little moisture, curl them on to the cheese, then top with the pickled onions, gherkins and radishes. Finish with a sprinkling of dill sprigs.