Cucumber Tea Sandwich Flowers

Total Time:
10 min
Prep:
10 min

Yield:
about 30 sandwich flowers
Level:
Easy

Ingredients
  • 1 (8-ounce) container salmon cream cheese spread
  • 2 teaspoons capers, minced
  • 1 tablespoon chives, finely chopped
  • 1/2 teaspoon lemon juice
  • 1/2 cup butter, softened
  • 1 tablespoon finely chopped tarragon
  • 30 slices thinly sliced white bread (recommended: Sara Lee)
  • 1 English cucumber, thinly sliced
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.


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