Wash a seedless cucumber thoroughly and cut in half lengthwise. Slice one-half into thin half-moon shapes for topping and set aside.

Grate the remaining half of the cucumber into a mixing bowl. Sprinkle a pinch of celery salt and let it sit for about 5-10 minutes.

In another mixing bowl, combine whipped cream cheese with chives and celery salt. Beat until creamy, about 2-3 minutes.

Drain any excess liquid from the grated cucumber and fold into the cream cheese mixture until well incorporated.

Cut rye bread into mini squares or triangles and arrange on a platter.

Mince the shaved ham into smaller pieces for easy topping.

Spread a generous layer of the cream cheese mixture over each piece of rye bread.

Add minced shaved ham on top of the cream cheese-covered bread slices.

Top with cucumber slices and gently press into the cream cheese mixture.

Sprinkle extra chives and dill on top, cover with plastic wrap, and refrigerate for up to six hours before serving.