Salmon And Chive Tea Sandwiches Food

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.

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.

SOUTHERN TEA SANDWICHES

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-CHIVE FINGER SANDWICHES

Steps:

• In a medium bowl, combine salmon, mayonnaise, celery, olives, parsley, chives, lemon zest, salt, and pepper, stirring well. Spread salmon mixture onto a bread slice. Top with another bread slice, and spread with salmon mixture. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining bread slices and salmon mixture. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches. Tie a chive around each finger sandwich, trimming ends of chives as necessary.

SMOKED SALMON AND EGG SALAD TEA SANDWICHES

Steps:

• Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
• Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
• Remove eggs and place them in a bowl of ice water.
• When cool, peel the eggs and finely chop in a bowl.
• To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
• Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
• Trim crusts and cut each sandwich into 4 triangles.

SMOKED SALMON AND WASABI TEA SANDWICHES

Steps:

• Mix wasabi powder and 2 teaspoons water in medium bowl to form paste.
• Add cream cheese; using electric mixer, beat until well combined.
• Place all bread slices on work surface. Trim crusts.
• Spread each with wasabi cream cheese, dividing equally.
• Top 6 bread slices with smoked salmon, dividing equally.
• Sprinkle lemon juice and black pepper, then chives over salmon.
• Top with remaining bread slices, cheese side down.
• Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate.
• Cut each sandwich into 4 triangles.
• Transfer to platter cut side up.

SALMON SALAD SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.