Ribbon Tea Sandwiches

• 3 eggs
• 1 teaspoon English mustard
• 4 tablespoons mayonnaise
• 1 tablespoon flat leaf parsley, chopped
• 6 tablespoons cream cheese
• 1 tablespoon dill, chopped
• 1 1/2 ounces butter, softened
• 12 slices rye bread
• 4 ounces gravlax, slices
• salt and pepper

1. Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
2. Place the eggs in a bowl and mash with the mustard and mayonnaise.
3. Season to taste and stir in the parsley; set aside.
4. Mix the cream cheese with the chives and a good grinding of black pepper.
5. Butter the bread.
6. Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
7. Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
8. Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
9. Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
10. Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

eggs, english mustard, mayonnaise, flat leaf parsley, cream cheese, dill, butter, bread, salt

Taken from www.food.com/recipe/ribbon-tea-sandwiches-231038 (may not work)