Smoked Salmon And Caper Tea Sandwich 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 SANDWICH

Steps:

• Spread the cream cheese on 1 side of each slice of bread.
• Dot with capers.
• Arrange the smoked salmon on 10 of the bread slices.
• Brush with lemon juice.
• Pepper generously.
• Top with the other 10 slices.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Steps:

• Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
• Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES

Steps:

• Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
• Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
• Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
• Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.