Recipe courtesy of Sandra Lee
Episode: Spring Picnic
Save Recipe Print
Cucumber Tea Sandwich Flowers
Total:
10 min
Prep:
10 min
Yield:
about 30 sandwich flowers
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
about 30 sandwich flowers
Level:
Easy

Ingredients

Directions

Special equipment: Medium sized star pastry tip

In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.

Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.

In a small bowl, blend the butter and tarragon and set aside.

To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.

Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Meatball Sandwiches

Recipe courtesy of Alton Brown

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Korean Pulled Pork Sandwich with Asian Slaw

Recipe courtesy of Bobby Flay

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Salmon-Cucumber Tea Sandwich

Recipe courtesy of Food Network Kitchen

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Cucumber and Lemony Dill Cream Cheese Tea Sandwiches

Recipe courtesy of Melissa d'Arabian

Cucumber Sandwiches

Recipe courtesy of David Rosengarten

Tea Sandwiches

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword