Smoked Salmon & Dill Cream Finger Sandwiches
Holding the cup: Grasp the handle delicately between your thumb and fingers; avoid looping your fingers through it.
The pinky: Best kept relaxed—unless, of course, you’re channeling a particularly theatrical English character.
Stirring: Gently move the spoon back and forth from front to back, rather than in circles, and avoid clinking the sides of the cup.
Smoked Salmon & Dill Cream Finger Sandwiches
Delicate, savory, and quintessential to any elegant afternoon tea, these finger sandwiches pair silky smoked salmon with a bright, herbed cream spread.
- Yield
- 20–24 finger sandwiches
Directions
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Prepare the dill cream: In a small bowl, combine the cream cheese, crème fraîche, chopped dill, lemon zest, and lemon juice. Mix until smooth and well blended. Season lightly with black pepper.
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Assemble the sandwiches: Lay out the bread slices and spread a thin, even layer of the dill cream on each slice. Arrange smoked salmon evenly over half of the slices. Add cucumber slices or a few capers if desired.
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Finish and slice: Top with the remaining bread slices, pressing gently to adhere. Using a sharp knife, trim edges if needed and cut each sandwich into thirds or quarters to create neat finger shapes.
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Serve: Arrange on a platter and serve immediately or cover lightly with a damp paper towel and refrigerate until ready to serve.
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Chef’s Notes: For the most refined presentation, use very fresh, soft bread and make clean, precise cuts.
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A light touch is key—avoid overfilling to maintain delicate structure.
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These sandwiches are best enjoyed the day they are made.
From Shawnie's class “Mother’s Day Afternoon Tea”
