To make the shortcrust pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to form a dough.

Roll out the pastry on a lightly floured surface, and line 12 deep patty tins or small fluted flan tins. Prick the bases and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the pastry is golden brown and crisp. Cool.

Meanwhile, place the chopped cucumber in a colander and leave to drain for 30 minutes.

Reat together the cream cheese and mayonnaise until smooth, then stir in the mint, cucumber and smoked salmon. Season to taste.

Spoon the filling into the cooled pastry cases and level the tops. Garnish with cucumber slices and mint sprigs and serve cold.