Smoked Salmon Tea Sandwiches With Dill Cream Cheese Food

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 WITH DILL CREAM CHEESE

Steps:

• Spread one teaspoon of butter on one side of each slice of bread.
• Mix the dill into the cream cheese.
• Spread the cream cheese on the buttered sides of bread.
• Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice.
• Cut the sandwich on the diagonals to create four triangles.

SMOKED SALMON TEA SANDWICH

Steps:

• Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
• Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
• Copyright 2009, Television Food Network, G.P., All Rights Reserved

OPEN-FACED SALMON TEA SANDWICHES

Steps:

• Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well. Chill for 1-2 hours.
• Spread sour cream mixture evenly onto bread slices.
• Top each with 2 slices cucumber and 1 piece salmon.
• Garnish with lemon peel and fresh dill.

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.

CREAM CHEESE AND SALMON TEA SANDWICHES

Steps:

• In a mixer bowl cream the cheese with chilli sauce, onion, parsley, dill, and hot sauce.
• Stir in the drained salmon.
• Cover and chill.
• Spread onto buttered bread.
• Serve cold.
• Thanks Andy.