Smoked Salmon Tea Sandwiches
By: Sheri Wetherell
Published: Friday, April 29, 2011 - 10:58am

Ingredients




For the Herb Butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
For the Sandwiches:
5 loaves whole-grain bread
40 slices smoked salmon

Preparation

1 For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip. 2 Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. 3 Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. 4 Serve chilled.

About


This recipe is adapted from Ina Garten.