For the smoked salmon mosaic tea sandwiches: Whip the cream cheese, dill, scallions, lemon zest and juice and a pinch of salt and pepper in a stand mixer. Spread the mixture onto the brioche slices.
Top each slice of brioche with a thin strip of smoked salmon, followed by a row of cucumbers and then a row of radishes; repeat in an ABC, ABC pattern.
Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives.
For the cured ham and shaved asparagus mosaic tea sandwiches: Whip the goat cheese, mascarpone and honey in a stand mixer. Spread generously on the bread.
On each slice of brioche, arrange a row of ham, followed by a row of apples and another of asparagus; repeat in an ABC, ABC pattern. Halve the tea sandwiches horizontally across the length of the bread. Grind black pepper over the top.
To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.