Description
These Smoked Salmon Tea Sandwiches are elegant and delicious canapés perfect for any gathering or afternoon tea. Featuring creamy dill-flavored cream cheese atop thinly sliced smoked salmon on toasted baguette rounds, these bites offer a delightful combination of smoky, creamy, and fresh flavors with a crisp texture.
Ingredients
Scale
Spread
- 8 oz package cream cheese
- 2 Tbsp mayonnaise
- 1-2 garlic cloves, pressed
- 1-2 Tbsp dill leaves, finely chopped
Toppings and Bread
- 4 oz smoked salmon
- 1 long baguette
- 2 Tbsp unsalted butter, melted
- More dill sprigs for garnish
Instructions
- Prepare the spread: In a small bowl, combine the cream cheese, mayonnaise, pressed garlic cloves, and finely chopped dill leaves. Mix thoroughly until the ingredients are well blended and smooth, creating a flavorful dill cream cheese spread.
- Prepare the bread: Slice the baguette into thin, approximately 1/4-inch rounds. Brush each slice lightly with melted unsalted butter to add richness and enhance browning during toasting.
- Toast the baguette slices: Arrange the buttered baguette slices on a baking sheet and toast them under a broiler or in a preheated oven at 375°F (190°C) for about 3-5 minutes, until they are golden and crisp. Watch carefully to prevent burning.
- Assemble the sandwiches: Once toasted, spread a generous layer of the dill cream cheese mixture on each baguette round. Top each with a small piece or fold of smoked salmon, ensuring an even distribution of flavors in every bite.
- Garnish and serve: Garnish each canapé with a small sprig of fresh dill for an attractive presentation and a fresh herbal aroma. Serve immediately to enjoy the contrast of creamy, smoky, and crisp textures.
Notes
- Ensure the garlic is pressed finely to avoid overpowering the cream cheese spread.
- Use fresh dill for the best flavor and garnish appearance.
- Serve these sandwiches shortly after assembling to keep the bread crisp.
- You can substitute the baguette with rye or pumpernickel bread for a different flavor profile.
