What goes well with smoked salmon in a sandwich?

Cream cheese, lemon, dill, capers, and cucumber pair wonderfully with smoked salmon. These ingredients balance the rich flavor while adding freshness.

What makes a good smoked salmon sandwich?

A good smoked salmon sandwich uses soft bread, creamy spread, and high quality cold smoked salmon. Balanced flavors and neat slices create the perfect bite.

What is good to pair with smoked salmon?

Smoked salmon pairs nicely with lemon, herbs, capers, cream cheese, cucumber, and rye bread. Light salads and fresh vegetables also complement it well.

How do you make salmon sandwiches for afternoon tea?

Spread flavored cream cheese on soft bread, layer smoked salmon, and top with another slice of bread. Then trim the crusts and cut into small finger sandwiches.

Easter Smoked Salmon Tea Sandwiches Easy Brunch Appetizer

Name: Easter Smoked Salmon Tea Sandwiches Easy Brunch Appetizer
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup plain cream cheese, softened to room temperature; 2 tablespoons mayonnaise; 1 teaspoon lemon juice; 1 teaspoon lemon zest; 3 tablespoons capers, drained and finely chopped; 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill; 1/8 teaspoon black pepper, adjusted to taste; Pinch of salt, adjusted depending on the saltiness of the salmon; 16 slices pumpernickel or rye bread; About 14 oz smoked salmon

Description

Easter Smoked Salmon Tea Sandwiches are elegant no cook finger sandwiches made with creamy lemon dill spread, delicate smoked salmon, and soft bread. Ready in about 25 minutes, these light sandwiches are perfect for Easter brunch, spring tea parties, showers, and holiday gatherings.

Ingredients

Scale

1 cup plain cream cheese, softened to room temperature

2 tablespoons mayonnaise

1 teaspoon lemon juice

1 teaspoon lemon zest

3 tablespoons capers, drained and finely chopped

2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill

1/8 teaspoon black pepper, adjusted to taste

Pinch of salt, adjusted depending on the saltiness of the salmon

16 slices pumpernickel or rye bread

About 14 oz smoked salmon

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Instructions

1. Mix softened cream cheese and mayonnaise in a bowl until smooth and creamy

2. Add lemon juice, lemon zest, chopped capers, dill, black pepper, and salt and stir until evenly combined

3. Spread about 1 tablespoon of the mixture onto two slices of bread

4. Place smoked salmon on one slice of the prepared bread

5. Top with the second slice of bread and gently press together

6. Trim off the crusts and cut each sandwich into small finger sized rectangles, triangles, or squares before serving

Notes

This recipe makes about 24 finger sandwiches when each sandwich is cut into three pieces

Plan to serve around two finger sandwiches per person if other foods are also available

If the cream cheese is still firm, beat it briefly with a mixer to make the spread smoother

Grate the lemon zest before squeezing the lemon for juice

Use cold smoked salmon such as lox, Nova, or gravlax for the best texture

Fresh dill can be replaced with dried dill using roughly one third of the quantity

The cream cheese mixture can be prepared up to two days in advance and stored in an airtight container in the refrigerator

Assembled sandwiches can be made one day ahead and kept chilled and wrapped well to prevent the bread from drying out

Cut the sandwiches just before serving for the best appearance

Keep smoked salmon refrigerated and serve sandwiches within about two hours after removing them from the fridge

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Easter recipes
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 2 sandwiches
Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 11g
Cholesterol: 35mg