Rinse and dry the cucumber and herbs, and peel the outermost layer of the shallot. Finely chop the dill, chives, and shallots to make mixing and spreading easier.

Spoon cream cheese into a medium-sized mixing bowl. Add the freshly chopped herbs, garlic powder, and mayonnaise to the cream cheese. Use a fork to press the herbs into the cream cheese, and mash herbs and the cheese together until everything is evenly combined. This may take a few minutes, during which the herbs will release their flavors into the cheese.

Set the spread in the fridge for at least 30 minutes to allow the flavors to blend together and cool. In the meantime, thinly slice the cucumbers (or more thickly, depending on preference) and set them aside. Take five slices of bread and trim off the crust. Cut in half across the length to create 10 bite-sized pieces.

When ready, spread about 1 tablespoon of the cream cheese mixture onto each slice. Layer three slices of cucumber above the spread and top off with a ½ teaspoon dollop of mustard on the last cucumber slice. (Optional: take small sprigs of dill and place on top of the mustard dollops to garnish.) Finish with freshly cracked black pepper and serve. Best shared with friends over tea!