Ingredients with Measurements:
- 8 ounces smoked salmon, thinly sliced
- 8 ounces cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 16 slices of bread, crusts removed
- 2 tablespoons unsalted butter, softened
Special equipment needed:
- Bread knife
- Pastry brush
- Plastic wrap
Step-by-step instructions:
1. In a medium bowl, mix together the cream cheese, dill, lemon juice, salt, and black pepper until well combined.
2. Lay out 8 slices of bread on a clean work surface. Spread a generous amount of the cream cheese mixture on each slice.
3. Place a layer of smoked salmon on top of the cream cheese mixture on 4 of the bread slices.
4. Top the smoked salmon with the remaining 4 slices of bread, cream cheese side down.
5. Spread a thin layer of butter on the top of each sandwich.
6. Wrap the sandwiches tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
7. When ready to serve, remove the sandwiches from the refrigerator and cut off the crusts with a bread knife.
8. Cut each sandwich into 4 small triangles or squares.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 1 hour to 24 hours
- Cooking time: None
Temperature:
- Refrigerate the sandwiches at 40°F or below.
Serving size:
- Makes 32 small tea sandwiches
Nutritional information:
- Calories: 87 per sandwich
- Fat: 5g
- Protein: 4g
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 1g
- Sodium: 174mg
Substitutions for ingredients:
- Smoked salmon can be substituted with canned salmon or cooked salmon.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Dill can be substituted with parsley or chives.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Bread can be substituted with any type of bread, such as whole wheat, sourdough, or rye.
Variations:
- Add thinly sliced cucumber or radish to the sandwiches for extra crunch.
- Use flavored cream cheese, such as garlic or herb, for a different taste.
- Substitute the smoked salmon with smoked trout or smoked mackerel.
Tips and tricks:
- Use a serrated bread knife to cut the sandwiches into neat triangles or squares.
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use unsalted butter to avoid making the sandwiches too salty.
- Wrap the sandwiches tightly in plastic wrap to prevent them from drying out in the refrigerator.
Storage instructions:
- Store the sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- These sandwiches are best served cold and do not need to be reheated.
Presentation ideas:
- Arrange the sandwiches on a platter with fresh herbs or edible flowers for a beautiful presentation.
Garnishes:
- Garnish the sandwiches with fresh dill or chives.
Pairings:
- Serve these sandwiches with a cup of hot tea or a glass of white wine.
Suggested side dishes:
- Serve these sandwiches with a side salad or a fruit platter.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
- If the sandwiches are too dry, spread a little more butter on top before serving.
Food safety advice:
- Make sure to refrigerate the sandwiches at 40°F or below to prevent bacterial growth.
- Use clean hands and utensils when preparing the sandwiches to avoid cross-contamination.
Food history:
- Tea sandwiches originated in England in the 19th century as a light snack to accompany afternoon tea.
Flavor profiles:
- These sandwiches have a creamy, tangy flavor from the cream cheese and lemon juice, and a smoky, salty flavor from the smoked salmon.
Serving suggestions:
- Serve these sandwiches at a tea party or as a light lunch or snack.
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