Smoked Salmon Horseradish Tea Sandwiches Recipes

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

SMOKED SALMON TEA SANDWICH

Steps:

• Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
• Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
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OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Steps:

• In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
• Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
• Arrange the sandwiches on a platter and serve.

SMOKED SALMON & HORSERADISH TEA SANDWICHES

Steps:

• Lightly butter the bread.
• Cover six slices with the smoked salmon, season with black pepper and spread a little horseradish over the fish.
• Cover with remaining bread. Slice off the crusts before cutting into triangles.