1. Finely slice the cucumber and the peeled orange. Chop the parsley.
2. Toast the slices of bread until light brown and crunchy.
3. Top the slices of black bread with the orange slices and the whole grain bread with the cucumber slices, and cut these slices into triangular-shaped canapés.
4. Spread the salmon pâté on the bread with the orange slices and the tuna pâté on the bread with the cucumber slices. Garnish half of the canapés with dill and the other half with chopped parsley.
