The High-Tea Appetizer Of My Dreams!
If you’ve been here a while, you know that I am smoked salmon obsessed. I make smoked salmon salad with dill weekly, and also add thin slices of smoked salmon to creamy baked eggs en cocotte on the regular. But it’s not just for breakfast–thin slices of cured salmon can easily upgrade any lunch or spread of canapés. And today I’m sharing the cutest little homemade smoked salmon tea sandwiches!
A Staple At Traditional English Tea Services
Tea sandwiches (or “finger sandwiches”) are small, crustless bites designed to be enjoyed in a few elegant nibbles. This version is a nod to the classic smoked salmon and cream cheese pairing, elevated with zippy horseradish, lemon, and fresh dill. It’s a savory, cold canapé-style sandwich that’s just as fitting for holiday hors d’oeuvres as it is for a weekend brunch board.
Expert Tips For Making Tea Sandwiches
- Spread to the edges. Sealing the bread keeps moisture in and prevents sogginess.
- Layer cucumber first. Its slight tackiness anchors the salmon so the ribbons don’t slip.
- Use a long, thin-bladed serrated knife. One confident stroke per cut (wipe between slices) yields bakery-clean edges.
- Chill briefly. Even 15 minutes firms the filling, making trimming a breeze and keeping those layers pastry-chef neat.
- Serve slightly cool, not cold. Allow the sandwiches to sit out for only about 5 minutes before guests arrive, then serve.
Serving Ideas
- Classic tea spread: Arrange alongside other high-tea appetizers like miniature scones, savory pastries, and a selection of cakes and dessert. My mini salmon quiche would be fantastic here!
- Brunch board: Nestle the cucumber-salmon sandwiches among deviled eggs, pickled veggies, yogurt, and fruit.
- Cocktail party: Cut into one-bite squares or triangles, top with microgreens, and skewer with a cocktail pick for passable hors d’oeuvres. Round out the board with a bright cannellini bean spread. And don’t forget a glass of dry sparkling wine or Prosecco!
And don’t get hung up on details like if you don’t have the exact herb called for, or if instead you have Pumpernickel instead of Rye bread — there are easy swaps that you can make and still achieve something delicious. (Side note: tarragon and fresh chives are also fantastic here!).
Other Suggestions For High Tea
- Mini cucumber and fresh herb (mint, maybe?) finger sandwiches
- Curried coronation-chicken
- Egg-salad triangles with watercress
- Warm cheddar-chive scones (or a sweet scone with jam and clotted cream)
- Sausage rolls with flaky pastry
- Mini lemon drizzle cakes or Victoria sponge cakes
These tea sandwiches are incredibly easy, and yet are always one of the first appetizers to disappear from a party spread. I can’t wait for you to try them and report back!
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Irresistibly Elegant Smoked Salmon Tea Sandwiches
Equipment
Ingredients
For the Sandwich Spread
- ½ cup (8 Tbsp; 114g) cream cheese, softened
- 2 Tbsp (30g) prepared horseradish
- 2 Tbsp (30ml) fresh lemon juice, about half a lemon + ½ tsp fresh lemon zest
- 1 scallion, thinly sliced
- 1 Tbsp capers, drained and finely chopped
- 1 Tbsp fresh dill, finely chopped
Remaining Sandwich Ingredients
- 6 slices of thin Rye or Pumpernickel bread
- 8 oz (227g) smoked salmon
- 2 mini cucumbers, thinly sliced into ¼-inch strips or rounds
Instructions
- Make the sandwich spread. In a small bowl, stir together ½ cup (114g) softened cream cheese, 2 Tbsp (30g) horseradish, 2 Tbsp (30ml) lemon juice, ½ tsp lemon zest, sliced scallion, 1 Tbsp chopped capers, and 1 Tbsp chopped dill until light and fluffy.
- Prep the bread. Lay 6 thin slices of rye or pumpernickel on a cutting board. If you prefer crust-free sandwiches, wait to trim until after assembling for the cleanest edges.
- Spread and layer. Divide the cream-cheese mixture evenly over all bread slices, spreading right to the edges.
- Finish assembling. Arrange thin rounds or strips in a single layer over three of the slices, pressing lightly so they adhere. Drape ribbons of smoked salmon over the cucumber, slightly overlapping to cover the surface. Place the remaining cream-cheese coated bread on top, spread-side down. Gently press to seal.
- Trim and slice. Using a long serrated knife, trim crusts, then cut each sandwich into 4 rectangles or 3 neat fingers, wiping the blade between cuts.
- Chill and serve. Transfer sandwiches to a platter, cover with a barely damp paper towel plus plastic wrap, and refrigerate for 15 minutes (or up to 4 hours) so flavors meld. Garnish with extra dill just before serving.
Notes
- Up to 24 hours early: Assemble sandwiches, keep whole, wrap tightly in plastic, and refrigerate. Trim and slice just before serving.
- Same-day: After cutting, cover the platter with a barely damp paper towel then plastic wrap and chill up to 4 hours.
- Leftovers: Store in an airtight container for up to 2 days. The bread softens, but the flavor is still great. I do not recommend freezing.
- Use thin sandwich bread (nothing too thick) for the best ratio of filling to bread.
- Add other sandwich ingredients that you like: thinly sliced radishes, arugula, or everything bagel seasoning blend.
Nutrition
Photography by Jo Harding.
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