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Smoked Salmon Tea Sandwiches

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 32 sandwiches
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Ingredients

Herb butter:

1/2 pound unsalted butter, room temperature

1/4 teaspoon minced garlic

1 tablespoon minced scallions (white and green parts)

1 tablespoon minced fresh dill

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon freshly squeezed lemon juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sandwiches:

1 loaf dense 7-grain or health bread, unsliced

8 slices smoked salmon

Directions

  1. For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip. 
  2. 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.) 
  3. 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 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. 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 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.