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 SANDWICHES
Provided by Ina Garten
Categories appetizer
Time 40m
Yield makes 160 sandwiches; serves 50
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 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 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 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 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled.
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
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
SMOKED SALMON AND SCALLION TEA SANDWICHES
ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Here is a beautiful tea sandwich.
Provided by UmmBinat
Categories Lunch/Snacks
Time 45m
Yield 32 tea sandwiches, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
- In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
- Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
- Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
- Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
- MAKE AHEAD:.
- The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.
Nutrition Facts : Calories 968, Fat 16.6, SaturatedFat 5.4, Cholesterol 16.7, Sodium 2432.8, Carbohydrate 172.9, Fiber 8.3, Sugar 14.7, Protein 29
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-WASABI TEA SANDWICHES
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
- Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
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BEST SMOKED SALMON TEA SANDWICHES RECIPES | FOOD …
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.
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3.1/5 (15)
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I used that approach to make these smoked salmon tea sandwiches. Soften the cream cheese a bit, chop everything and mix together! No more pulling out the entire piece of salmon on the first bite. Bread: Pepperidge Farm Very Thin Whole Wheat. Smoked Salmon: Packaged sliced Scottish Smoked Salmon. Cream Cheese: Philadelphia Cream Cheese.
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Instructions. In a small bowl, combine mayonnaise, horseradish, and pepper, stirring well. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut each slice in half, making 2 (3×1½-inch) rectangles. Using a chef’s knife, cut 16 (3×1½-inch) rectangles from salmon.
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Spread a thin layer of cream cheese on slices of bread. (I remove the crusts first.) Top with slices of cucumbers and salmon. Top with another slice of bread. Cut into desired shapes. (Cut into 4 triangles or use a cookie cutter for something a little more fancy.)
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SMOKED SALMON AND SCALLION TEA SANDWICHES RECIPE | MYRECIPES
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SMOKED SALMON AND SCALLION TEA SANDWICHES - FOOD AND …
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Cucumber, Egg Salad, Salmon, and more. Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture. A tea sandwich is traditionally a small, pre-made sandwich that is eaten at an afternoon tea. The original purpose of a tea sandwich is to satisfy any hunger prior to the main ...
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Place the smoked salmon on 20 of the slices and top with the other 20 slices. 4) Place the sandwiches on a baking sheet, wrap with clingfilm and refrigerate until the butter is very cold. 5) Place the sandwiches on a cutting board and with a very sharp knife, cut off the crusts. Cut each sandwich into 4 diagonally and serve chilled.
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In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden. Transfer to a plate and let cool. In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth.
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These smoked salmon tea sandwiches are little heavenly morsels of herbed cream cheese and salty salmon. The perfect finger food! Ingredients 8 oz cream cheese softened at room temperature 3 tbsp fresh dill 1 baguette 8 oz smoked salmon 1 cucumber US Units – Metric Instructions Slice the baguette into 1/2-inch thick pieces.
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In a small bowl, whisk together mayonnaise, mustard, and lemon juice. Spread a layer of mayonnaise mixture onto each frozen bread slice. Top 6 bread slices with 2 pieces smoked salmon each. Cover with remaining 6 bread slices, spread side down, to make 6 sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts ...
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Instructions. In a bowl whisk together the cream cheese, dill, chives, salt and pepper and set aside. To make: spread on some herb cream cheese to a sliced of bread and layer on the sliced cucumbers, radishes, smoked salmon and finish with another sliced of bread. Slice the sandwich into 4 individual slices and serve.
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Ingredients. 1 / 4 cup sour cream . 3 ounces cream cheese, softened . 2 teaspoons chopped fresh dill weed . 1 teaspoon lemon juice . 12 cocktail rye bread slices . 1 medium cucumber, cut into 24 slices . 1 (4-ounce) package smoked salmon, cut into 12 slices . Lemon peel curls . …
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For a truly elegant afternoon tea sandwich recipe, smoked salmon is a wonderful filling. While not inexpensive, such a small amount is used to make each sandwich. You can get quite a few sandwiches from 4 ounces of smoked salmon. Smoked Trout Mousse reminds me of the fish paste sandwiches we’d make at the pub I was a cook at in the 80s.
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SMOKED SALMON AND DILL TEA SANDWICHES RECIPE - SERIOUS …
Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich. Part of the fun of tea sandwiches is the fancy way they are presented.
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Directions: Spread cream cheese thickly on two slices of bread. If desired, cut dill finely with either kitchen scissors or knife and sprinkle on cream cheese evenly. You may wish to mix dill into cream cheese prior to spreading on bread. If so, mix gently in a small container with your spreading knife. Layer thinly sliced smoked salmon over ...
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directions. Chop dill and mix with cream cheese. Divide and spread evenly on one side of each slice of bread. Layer salmon on cream cheese dividing among half the slices. Top with other cream cheese slice of bread. With a sharp serrated knife, trim off crusts of each sandwich. Cut each sandwich in half diagonally.
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