Mosaic Tea Sandwiches

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 10 to 12 servings
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Ingredients

Smoked Salmon Mosaic Tea Sandwiches:

16 ounces cream cheese

1/2 cup chopped fresh dill 

1/2 cup chopped scallion 

Zest and juice of 2 lemons, plus zest for garnish 

Kosher salt and freshly ground black pepper 

2 loaves brioche, sliced 1/2 inch thick

1 (4-ounce) package smoked salmon 

2 English cucumbers, sliced into thin half-moons

2 bunches radishes, sliced into thin half-moons 

1/2 cup chopped fresh chives

Cured Ham and Shaved Asparagus Mosaic Tea Sandwiches:

12 ounces fresh goat cheese

8 ounces mascarpone 

1/2 cup honey 

2 loaves brioche, sliced 1/2 inch thick

1 pound thinly sliced cured ham

4 Honeycrisp apples, sliced into thin half-moons 

1 bunch asparagus, shaved on a mandoline or with a vegetable peeler 

Freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives.
  4. 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.
  5. 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.
  6. To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate.
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