Smoked salmon tea sandwiches

1) For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

2) For the sandwiches, slice the bread lengthwise into 6mm thick slices, or if this is not possible slice it diagonally.

3) Butter 40 slices of bread with a thin layer of herb butter. Place the smoked salmon on 20 of the slices and top with the other 20 slices.

4) Place the sandwiches on a baking sheet, wrap with clingfilm and refrigerate until the butter is very cold.

5) Place the sandwiches on a cutting board and with a very sharp knife, cut off the crusts. Cut each sandwich into 4 diagonally and serve chilled.