Irresistibly Elegant Smoked Salmon Tea Sandwiches
These easy, elegant smoked salmon tea sandwiches strike just the right balance between refined and approachable, with layers of tangy cream cheese, briny capers, fresh herbs, crisp cucumber, and silky ribbons of smoked salmon, all tucked between slices of dark rye or pumpernickel bread. No pinkies required, but they do come up naturally!
Servings: 12 finger or 16 rectangular sandwiches
Calories: 106kcal
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
Serving: 1rectangular sandwich | Calories: 106kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 306mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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