Tea Sandwich: Cucumber & Salmon Roe

A twist on the classic cucumber tea sandwich. Open-faced and cut into a circular shape using a cookie cutter.

A few notes:
- Cut the bread to be the same size as the cucumber. I matched up the cucumber with the right sized round cookie cutter from my cookie cutter set. 
- I used a seedless cucumber because they tend to be less bitter and sweeter (the seeds are what makes them bitter), usually unwaxed so you don't need to peel them, they have thinner skin and have less water content. They're usually sold wrapped in plastic. 
- To reduce the water from the cucumber, I laid out the sliced cucumbers on paper towels and patted them dry.
- To get the cucumber slices uniform in thickness, I used a mandoline slicer set to 1/8".
- I found salmon roe at a Japanese supermarket but they also sell them in gourmet markets. 
- Whipped cream cheese is recommended since it's easier to spread.

Bread: Panya Bakery 
Salmon Roe: Sunrise Mart, a Japanese supermarket
Whipped Cream Cheese: Philadelphia Whipped Cream Cheese
Seedless Cucumber, Dill: Wholefoods

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Other tea sandwiches I've made: Smoked Salmon, Goat Cheese, Proscuitto & Basil, Brie & Black Forest Ham, Roast Beef & Watercress

Comments

[Pam]

Thanks for this super easy how-to! Looks delicious! Btw, I love your wooden utensils!!

[Jee (Oh, How Civilized)]

Hi Pam,

They were indeed super easy to make and definitely delicious!

[Mark]

I love salmon roe on anything when I can find it; it is the perfect tea sandwich thing.

[Jee (Oh, How Civilized)]

Hi Mark, I'm a huge fan of salmon roe too...actually any roe. The roe definitely made the tea sandwich pop!

[Lindsay]

These are SO pretty. This blog is so elegant and inspiring; I love all the ideas!

[Jee (Oh, How Civilized)]

Hi Lindsay, thank you!