Cucumber Cream Cheese and Salmon Tea Sandwich
These are cool and fresh tasting, but decadently slathered with generous amounts of cream cheese. Not for the calorie conscious! Smoked salmon is being added to half of the sandwiches to make them a little fancier. But for such a simple sandwich, care should be taken with the presentation.
- Yield
- 32 tea sandwiches
Directions
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With a dinner fork, run the tines down the cucumber from top to bottom, the entire way around, to create decorative striped pattern.
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Using a mandolin or sharp knife, cut cucumber into 1/8-inch thin slices.
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Place the slices on paper towels and sprinkle with salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels. This prevents the sandwiches from getting soggy.
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In a medium bowl, blend together the softened cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt. Use a large fork to mash and whisk until the ingredients are fully combined and is easily spreadable.
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Spread all 16 slices of bread evenly with a layer of the herbed cream cheese.
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Lay cucumber slices over eight of the bread slices, shingling them so that they are overlapped by half. Season with a pinch of salt and fresh cracked black pepper, to taste.
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To four of the slices, add a thin piece of salmon. You should have four plain cucumber cream cheese sandwiches and four cucumber, cream cheese, salmon sandwiches.
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Top with remaining bread slices, cream cheese mixture-side down. The cucumbers and salmon should be sandwiched between the two layers of cream cheese.
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You will have 8 sandwiches at this point.
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Using a sharp knife, cut each sandwich diagonally into quarters, pushing through the bread down to the bottom. You should end up with 32 triangular tea sandwiches.
Shawnie’s notes
NOTE: A hand mixer or stand mixer with a paddle will achieve the fluffiest texture.
From Shawnie's class “English Afternoon Tea”
