Cucumber Tea Sandwich Flowers
- Level: Easy
- Yield: about 30 sandwich flowers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 283
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 35
- Sodium
- 386
- Total: 10 min
- Prep: 10 min
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.