Best Salmon And Chive Tea Sandwiches Recipes

CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER

Cucumber Tea Sandwiches with Chive Butter image

These delicate cucumber tea sandwiches with chive butter are the perfect addition to your afternoon tea party

Provided by Cynthia

Number Of Ingredients 5

Ingredients

4 ounces butter (room temperature, (if using unsalted, add an extra pinch or two of kosher salt))
1 Tablespoon chives (finely chopped)
1 pinch kosher salt ((not table salt as it's too salty))
1/2 English cucumber (peeled or scored)
6 slices white bread

Steps:

Blend softened butter with finely chopped chives and a pinch of salt. If using unsalted, check for flavor and add more if necessary.
Peel or score the cucumber (see notes). Slice very thinly.
Butter each slice of bread and lay cucumbers on 3 slices, slightly overlapping.
Top with remaining slices of bread and trim crusts carefully. Cut into fingers or triangle.
If desired, butter one edge of each sandwich and cover with finely chopped chives

Nutrition Facts : ServingSize 1 g, Calories 308 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g

SMOKED SALMON TEA SANDWICHES

Smoked Salmon Tea Sandwiches image

Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons minced chives
1 1/2 tablespoons finely chopped fresh dill
1 1/2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 loaves grain bread, sliced 1/4 inch thick
1 1/2 pounds smoked salmon, thinly sliced

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.

SALMON AND CHIVE TEA SANDWICHES

Salmon and Chive Tea Sandwiches image

Tasty little potluck sandwiches that always go over big.

Provided by almondjoy2807

Categories Seafood Fish Salmon Smoked

Time 10m

Yield 16

Number Of Ingredients 3

Ingredients

1 (8 ounce) container chive cream cheese
1 (1 pound) loaf dark rye bread, thinly sliced
½ pound smoked salmon

Steps:

Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 0.9 g, Cholesterol 16.8 mg, Fat 5.1 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 172.6 mg, Sugar 0.9 g

SOUTHERN TEA SANDWICHES

Southern Tea Sandwiches image

Provided by Kardea Brown

Time 30m

Yield 32 finger sandwiches

Number Of Ingredients 17

Ingredients

One 8-ounce container whipped cream cheese
1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, plus more if needed
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped
4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper
1 loaf white bread (about 16 slices)
One 6-ounce package thinly sliced smoked salmon
1/2 lemon
1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

Steps:

For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.