I was asked to make some little tea sandwiches for a brunch the other day and when I catered a brunch years ago, I had made some little smoked salmon sandwiches. I went ahead and committed to smoked salmon thinking I knew exactly where the recipe was…
I couldn’t find it. Anywhere.
I stood in the middle of my kitchen…slightly annoyed, slightly dumbfounded. Then I regrouped, and decided I could just make it up.
This came out completely different than the original ones I had made and much better, so it all worked out rather well.
You do need to let the salmon mixture set in the fridge for a couple days to let the smokiness come through more. I allowed my husband to be my taste-tester, as usual, and he found it to be a rather pleasurable experience.
Seriously he kept coming back and eating it as I was trying to cut out the bread and ended up eating so much of it I had to make more filling. Therefor the ones I took to the brunch were not as flavorful as the ones he got to enjoy because they only sat overnight…
At any rate, I came up with enough to serve at the party, there were none left afterward and personally I thoroughly enjoyed making them. They look a little fussy, but it wasn’t bad. Cutting out all the bread and such only took a little extra time and I think the presentation was quite nice. I found it was too bready when it had a top on it and the salmon flavor didn’t come through as well and it made it harder to eat.
So there you have it, make them today!
- 2 cups heavy whipping cream
- 8 ounces cream cheese, room temperature
- ¼ cup yellow onion, finely minced
- 4 scallions, minced
- 1 tablespoon dried tarragon
- sea salt to taste
- 1 - 14oz package of smoked salmon, minced (I got mine at Costco in a two pack thankfully since I ended up having to make more)
- 1 loaf whole wheat bread
- 1 cucumber, peeled and thinly sliced into medalions
- Sriracha sauce for drizzling
- I used my hand mixer for this but a stand mixer works as well, in a mixing bowl, whip the cream to stiff peaks.
- In another bowl combine the cream cheese, both onions, tarragon and salt and beat until combined and the cream cheese is light and fluffy.
- Add the whipped cream to the cream cheese mixture and beat until combined.
- Add the smoked salmon.
- Cover and place the mixture in the fridge for about 2 days. You can do less if you have to, but the flavor won't be as strong.
- The day of serving, cut out 24 - 2" rounds of bread with a cookie cutter.
- Place a slice of cucumber on each piece and top with the salmon mixture.
- If you have extra salmon (ha! I don't know about you, but I snack....) you can put a little piece on top of each sandwich, but that's totally optional.
- Drizzle some sriracha sauce over the top and serve. If not serving right away, keep in the fridge until you need them.