Pinto Bean Smørrebrød with Dill, Mustard, and Pickled Cucumber

Slice the cucumber paper-thin on a mandoline or sharp chef's knife. Place in a bowl and toss with the salt. Let stand 5 minutes to draw out excess moisture, then squeeze out any liquid gently.

In a small saucepan, combine the white vinegar and white sugar. Warm over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Remove from heat and let the liquid cool for 3 minutes.

Pour the warm vinegar mixture over the salted cucumber slices and toss to coat evenly. Fold in the 10g dill sprigs. Transfer to a clean jar or container, press the cucumber slices flat, and let pickle at room temperature for 30 minutes. (Refrigerate afterward if storing longer than 4 hours.)

Drain and rinse the pinto beans thoroughly in a strainer under cold running water. Shake off excess water and transfer to a mixing bowl.

Using a potato masher or large fork, roughly mash the pinto beans to a coarse, spreadable consistency — some beans should remain whole for texture.

Cut the lemon in half and juice one half (reserve the other half for garnish or another use). Add the lemon juice, mustard, and olive oil to the mashed beans. Fold together until evenly combined. Season with salt and black pepper to taste.

Toast the white bread slices in a dry skillet over medium-high heat, about 2 minutes per side, until lightly golden and crisp at the edges. Alternatively, toast under a grill broiler for 1-2 minutes per side until golden.

Spoon and spread a generous portion of the pinto bean mixture onto each toasted bread slice, using the back of a spoon to spread evenly from edge to edge.

Using tongs or tweezers, lift 4-5 pickled cucumber ribbons from the jar and lay them atop each slice, overlapping slightly. Scatter a few fresh dill sprigs over the pickled cucumber. Finish with a light crack of black pepper.