SMOKED SALMON TEA SANDWICHES
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
- Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
- Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.
SMOKED SALMON TEA SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 12 sandwiches
Number Of Ingredients 8
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.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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 AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
SMOKED SALMON TEA SANDWICHES
Steps:
- Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower.
- Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds.
- Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use.
SMOKED SALMON AND ENDIVE TEA SANDWICHES
Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread.
- Place salmon on 2 slices; top with endive. Cover with remaining slices and press down.
- Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters.
SMOKED SALMON AND CAPER TEA SANDWICH
These trim little sandwiches are an elegant picnic food. They are made with a slick of cream cheese, which holds the sandwiches together and keeps the bread from getting soggy; packed snugly into a box lined with a tea towel spritzed with water, they won't dry out either.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- Place cream cheese, red onion, and capers in a medium bowl, and stir with a rubber spatula until well combined.
- Spread each slice of bread with cream cheese mixture. Arrange salmon in a thin layer over the cream cheese; top with a second slice of bread, cream cheese side facing down. Trim crusts; cut sandwiches in half.
SMOKED SALMON TEA SANDWICHES
Make and share this Smoked Salmon Tea Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 1h30m
Yield 32 sandwiches
Number Of Ingredients 10
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 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 slice of bread, butter side down.
- Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until the butter is very cold.
- Place the sandwiches on a cutting board.
- With a very sharp knife, cut off 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 assembly directions, then cut off crusts, and cut diagonally twice to make 4 small triangles.
- Serve chilled.
Nutrition Facts : Calories 51.1, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 55.4, Carbohydrate 0.1, Protein 0.1
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