Lemon Caper Butter And Smoked Salmon Tea Sandwiches Food

SMOKED SALMON AND CAPER TEA SANDWICH

Steps:

• Place cream cheese, red onion, and capers in a medium bowl, and stir with a rubber spatula until well combined.
• Spread each slice of bread with cream cheese mixture. Arrange salmon in a thin layer over the cream cheese; top with a second slice of bread, cream cheese side facing down. Trim crusts; cut sandwiches in half.

LEMON-CAPER BUTTER AND SMOKED SALMON TEA SANDWICHES

Steps:

• In the bowl of a food processor fitted with the metal blade, combine butter, lemon juice, zest, capers, and salt. Pulse until combined and most of the capers are broken up, about 15 seconds.
• Spread a thin layer of caper butter on two slices of bread. Cover one slice with a layer each of salmon and dill sprigs, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp papers towel until ready to serve.

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. 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 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

SMOKED SALMON TEA SANDWICHES

Steps:

• In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise into 1/4 inch -thick slices. (if that isn't possible, you can slice it crosswise with a very sharp knife).
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other slice of bread, butter side down.
• Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until the butter is very cold.
• Place the sandwiches on a cutting board.
• With a very sharp knife, cut off crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles.
• If the bread was cut crosswise, follow assembly directions, then cut off crusts, and cut diagonally twice to make 4 small triangles.
• Serve chilled.

SMOKED SALMON TEA SANDWICHES

Steps:

• In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
• Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
• Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.

CAPER-LEMON BUTTER

Steps:

• In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.