Tea Sandwiches

Food

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Tea sandwiches

Ingredients:

CUCUMBER SANDWICHES

• 1 English cucumber, peeled and sliced into thin rounds
• 32 slices soft white sandwich bread
• ¾ cup unsalted butter, soft, but not melted
• Salt and freshly ground black pepper

SMOKED SALMON SANDWICHES

• ½ cup unsalted butter, softened but not melted
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon fresh lemon juice
• Salt
• 14 slices brown bread, like pumpernickel
• 8 ounces smoked salmon

A few notes on making these:

• This recipe calls for butter on the sandwiches, but you could also use cream cheese or crème fraiche if preferred.
• A mandoline makes quick work of slicing cucumbers.

Directions:

For the cucumber sandwiches:

• Place the cucumber rounds in a colander. Lightly salt them and let sit until water droplets form on the slices, 15 to 20 minutes. Lay out some paper towels and place the cucumber slices on top and pat them dry.
• Stack slices of white bread and cut off the crusts. Spread each slice with butter.
• Put the cucumber rounds on half the slices of bread, overlapping the rounds slightly. Grind pepper on top and sandwich with the remaining slices of bread.
• Cut in half to make rectangles.

For the smoked salmon sandwiches:

• Mix the butter, dill, chives, parsley and lemon juice together in a small bowl and season with salt to taste.
  
• Stack slices of brown bread and cut off the crusts. Spread  each slice with the herb butter.
• Put smoked salmon on half the slices of bread.
• Top with the remaining slices of bread and cut in half to make rectangles.