1.Preheat oven to 180°C / 160°C fan-forced.
2.Using a vegetable peeler, slice cucumbers into long ribbons. Place cucumber ribbons in a large bowl and scatter with 1 teaspoon of sea salt. Toss gently and then leave to marinate for 10 minutes. Squeeze any excess liquid from the cucumbers, then place into a bowl with the chill and vinegar.
3.Meanwhile, place the sliced onion in a separate bowl and sprinkle with the remaining salt. After 10 minutes, drain any liquid from the onion and lightly rinse with cold water. Return the onion to a clean bowl and add the lemon juice.
4.Using a medium cookie cutter (7.5cm), cut 24 rounds of rye bread. Place on a baking tray and toast in oven for 5-8 minutes or until crisp.
5.In another bowl, combine the cream cheese and capers.
6.Spread some of the cream cheese over half the bread rounds. Top with salmon, pickled vegetables and remaining rye bread rounds.
Not suitable to freeze or microwave.Note