Fresh lemon zest, capers and cream cheese? Yum!
Salmon tea sandwiches are some of my favorite sandwiches ever. They are great for gatherings and sharing with friends, but I love to eat them myself too.
Fresh lemon zest, capers and cream cheese? Yum! They make me think of relaxing on a quiet picnic in the summer. They're actually really great picnic sandwiches because they're so easy to handle, and they're surprisingly filling for mini sandwiches.
This recipe makes 12 tea sandwiches.
- 6 slices of pumpernickel bread
- 4oz (125g) smoked salmon, thinly sliced
- 6 Tbsp (3 oz) cream cheese, softened
- 2 Tbsp mayonnaise
- 1 Tbsp capers, drained
- 1 green onion, finely chopped
- zest of 1 lemon
- fresh black pepper
Combine cream cheese, mayo, capers, green onion, lemon zest and black pepper in a bowl.
Spread mixture on all 6 slices of bread. (I like to use a silicone spatula to make sure to get every last bit.)
Evenly place salmon slices on 3 of the bread slices. Close the sandwiches.
*Carefully trim off crusts with a sharp knife. Now to make them mini!
Cut them in a criss-cross, making 4 triangles each. Or make 4 squares. You can also make long, thin rectangles. Or use cookie cutters to create shapes!
*Hint 1: If you are preparing these ahead of time you can chill them beforeyou trim off the crusts or slice them into mini sandwiches. They are actually easier to slice after being chilled a bit first.
*Hint 2: To keep the sandwiches from drying while storing them, place a slightly damp (not too wet) paper towel around them and cover with saran wrap.