Indulge in a delightful culinary journey with our exquisite Salmon and Chive Tea Sandwiches, a symphony of flavors that will tantalize your taste buds. These delectable morsels, perfect for afternoon tea parties or sophisticated gatherings, combine the richness of smoked salmon with the delicate touch of chives, nestled between layers of soft, fluffy bread.
Each bite offers a burst of umami from the salmon, complemented by the aromatic freshness of chives. The creamy spread, made with a harmonious blend of mayonnaise, cream cheese, and lemon juice, adds a luscious creaminess that balances the smoky salmon. These tea sandwiches are not only visually appealing but also incredibly flavorful, leaving a lasting impression on your palate.
Accompanying this main recipe, we present a collection of equally enticing recipes that cater to diverse tastes and preferences. From the classic Cucumber Tea Sandwiches, bursting with crisp cucumber slices and a refreshing dill spread, to the elegant Coronation Chicken Tea Sandwiches, featuring succulent chicken in a creamy coronation sauce, each recipe offers a unique culinary experience.
For those with a sweet tooth, the decadent Chocolate Tea Sandwiches, filled with a rich chocolate ganache, promise a delightful treat. And for a savory twist, the Egg Salad Tea Sandwiches, featuring a creamy egg salad filling, offer a satisfying savory option.
Embark on a culinary adventure with our Salmon and Chive Tea Sandwiches and the accompanying recipes. Treat yourself and your loved ones to an unforgettable teatime experience, where flavors dance harmoniously in every bite.
SOUTHERN TEA SANDWICHES
Provided by Kardea Brown
Time 30m
Yield 32 finger sandwiches
Number Of Ingredients 17
Steps:
- For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
- For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
- Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
SALMON AND CHIVE TEA SANDWICHES
Steps:
- Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 0.9 g, Cholesterol 16.8 mg, Fat 5.1 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 172.6 mg, Sugar 0.9 g
SMOKED SALMON TEA SANDWICHES
Steps:
- For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
SMOKED SALMON TEA SANDWICHES
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
- Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
- Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of the sandwiches.
- Don't overmix the filling: Overmixing will make the filling tough.
- Use a variety of breads: This will add visual interest and flavor to the sandwiches.
- Cut the sandwiches into different shapes: This will make them more fun to eat.
- Serve the sandwiches immediately: They are best when fresh.
Conclusion:
Salmon and chive tea sandwiches are a delicious and easy-to-make appetizer or lunch option. They are perfect for a party or a picnic, and they can be made ahead of time. The combination of smoked salmon, cream cheese, chives, and lemon is classic and always a crowd-pleaser. With a few simple tips, you can make salmon and chive tea sandwiches that are sure to impress your guests.
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