Smoked Salmon Tea Sandwich

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 12 sandwiches
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8 ounces cream cheese, softened to room temperature

2 tablespoons heavy cream

1/4 cup chopped fresh dill

1/2 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

24 slices mini pumpernickel bread

6 slices ( about 4 ounces) smoked salmon, halved


  1. 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.
  2. 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.
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