Smoked Salmon Tea Sandwiches

5 from 1 vote

Smoked salmon tea sandwiches are a quintessential afternoon tea snack that can be made at home with only 5 ingredients.

Prep Time8

Total Time8

Course: Afternoon Tea

Cuisine: American

Servings: sandwiches

Author: Jee Choe

Equipment

Ingredients

3 tablespoons chopped smoked salmon (about 2 slices)
3 tablespoons cream cheese (softened)
2 teaspoons lemon juice
1 teaspoon fresh dill (plus more for garnish)
12 slices wheat bread (thin)

Instructions

Make the filling.
In a bowl, mix the smoked salmon, cream cheese, lemon juice, and dill together and set aside.
Cut circles out of the bread.
Use a 2" cookie cutter to cut a circle out of the sandwich bread. Cut 12 circles out of the bread. Avoid the cutting the crust.
Assemble the tea sandwich.
Spread a thin layer of the smoked salmon mixture onto one side of the bread. Place a second slice of bread on top and spread another thin layer of salmon. Cover with a third slice of bread. Garnish with a sprig of fresh dill and skewer with a cocktail fork.
Repeat until you make 4 tea sandwiches.

Notes

Very Thin wheat bread from Pepperidge Farm is recommended but you can use any wheat or thin bread as long as it's not too thick.
Use pre-sliced smoked salmon from the supermarket.
Give the cream cheese some time to soften so it's easy to combine with the other ingredients. Avoid whipped cream cheese, which is not as creamy as regular cream cheese.
Cut the salmon into bite-sized pieces. Slice the fish into small pieces to make sure you get smoked salmon with every bite. Cut against the grain for better texture. Using tiny pieces will also make it easier to combine and coat the salmon thoroughly in the cream cheese.
For cleanest cuts, freeze the bread. Frozen bread holds its shape better than room temperature bread so you'll get nicer edges with less crumbs.
Enjoy tea sandwiches at room temperature. Tea sandwiches are traditionally served at room temperature, not cold so they're best when made right before tea time. If you plan on prepping them in advance, remove the sandwiches from the fridge 15 minutes early.
Mix together the filling and cut the circles of bread if you want to get some of the prep done early. You can also assemble them ahead of time. To store, loosely cover the tea sandwiches with wax paper and a damp paper towel and place them in the refrigerator in an airtight container. Make sure the damp paper towel doesn't touch the sandwiches. Another tip is to spread a thin layer of butter on the sides of the bread that touches the salmon spread to keep the bread from getting soggy.

Nutrition