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Smoked Salmon-Wasabi Tea Sandwiches

Smoked Salmon-Wasabi Tea Sandwiches

Ingredients

  • 1 tablespoon wasabi powder
  • 8 ounces cream cheese, room temperature
  • 12 very thin slices whole wheat bread
  • 8 ounces thinly sliced smoked salmon
  • 2 teaspoons grated lemon peel
  • 3 tablespoons chopped fresh cilantro

Recipe Preparation

  • Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.

  • Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. DO AHEAD: Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.

  • Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.

Reviews Section

Smoked Salmon and Scallion Tea Sandwiches

In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let cool.

In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.

Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.

Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.

Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.


Smoked Salmon and Scallion Tea Sandwiches

In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let cool.

In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.

Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.

Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.

Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.

Make Ahead: The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.


Smoked Salmon-Wasabi Tea Sandwiches - Recipes

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norway: . sri-lanka sandwich recipes        

 -1- 

Smoked Salmon And Scallion Tea Sandwiches Recipe
smoked salmon, wasabi, sesame seed, white peppercorn, ginger root, watercress, spring onion, salt, cream cheese, bread, creme freche, water
ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists t.

The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


Party Recipe: Leslie’s Shower

Flowers – A bunch each of white tea roses, white filler and red berries from the flower market (about $30) made two centerpieces in tomato cans, two other bouquets, and a small arrangement for the bathroom and one for the bedroom.

Table Setting – White tablecloth, vintage green napkins inherited from my grandmother, red ribbon, green carabiners, placecards, champagne saucers. I just realized I put the spoons on the wrong side of the plate, darn it.

Drinks – A strong “Leslie punch” was a hit (vodka, Limonata, Midori, lemon Perrier, blueberries) along with white wine and champagne.

Food – I probably could have gotten away with just the cold tomato soup and baked cheese sandwiches. The wasabi salmon sandwiches were also delish. The BLT’s with pancetta were the least popular, but still very good. A veggie tray of jimica, carrots, radishes and cucumbers was a perfect accompaniment.


Rozanne Gold

I surprised myself this morning by waking up at 5:10 a.m. to watch the Royal Wedding. Transfixed for more than two hours, I found it a glorious tribute to tradition and ritual. The playfulness and respect between Harry and William was the most extraordinary homage to their mother. The chorale music was beautiful the shining sun remarkable, the quiet resplendence of Catherine and William was really perfect. Sweet and sacred at the same time. I have no idea what the Queen is actually serving this afternoon at her champagne reception, but I offer you a few British treats: a delectable oatmeal scone taught to me by my brilliant lawyer friend, Joanne Rosen (whose daughter is studying in London as we speak — perhaps she’s in Hyde Park watching the wedding), and two favorite tea sandwiches which I invented awhile back for Bon Appetit. I recommend a glass, or two, of Bollinger today. It’s our favorite and we like it slightly aged, just like the Brits do. This morning, I served my daughter cinnamon-toast and sugared strawberries for breakfast and pretended the yogurt was “clotted cream.” We joked about finding out which boarding school the new Duchess of Cambridge went to. But I assured her that Prince Charming might be right here in Park Slope. Perhaps he’ll come for tea.

Oatmeal Currant Scones with Clotted Cream

The best scones I ever had were made by my friend Joanne Rosen, lawyer and baker extraordinaire. I begged her for her recipe and adapted it slightly. Thank you Joanne!

1-1/3 to 1-1/2 cups all-purpose flour, plus more for dusting board
1 cup old-fashioned oatmeal
2-1/2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
6 tablespoons sugar
12 tablespoons unsalted butter, cold
1 large egg, beaten
1/2 cup buttermilk, cold
1/3 cup currants

Preheat oven to 400 degrees. In food processor, mix flour, oatmeal, baking powder, baking soda, salt and sugar. Process until oatmeal is coarsely ground. Cut butter into small pieces and add. Pulse a few times until mixture looks like fine meal. Transfer to a bowl. Mix beaten egg and buttermilk together and add to flour. Incorporate with a fork. When dough just comes together, add currants and mix until sticky dough forms. Turn dough out onto floured surface. Using floured hands knead the dough and pat into a circle that is ¾ inch thick. (If dough is still sticky, lightly flour top of circle.) Use a 1-1/2 round biscuit cutter to cut out 20 scones. Flour the cutter and your hands as you go along. Re-form scraps of dough to make rest of scones, being careful not to overwork or add too much extra flour. Lightly glaze tops of scones with a little beaten egg yolk, or sprinkle with sugar or leave plain. Place scones on lightly floured cookie sheet and bake 18 minutes. Makes about 20

Smoked Salmon-Wasabi Tea Sandwiches

16 ounces cream cheese
2 tablespoons wasabi powder
12 ounces best-quality smoked salmon, thinly sliced
12 slices very-thin whole wheat bread
3 lemons
1 bunch cilantro

Place cream cheese in a bowl and let it come to room temperature. Mix wasabi with 4 teaspoons water until it becomes a thick paste. Mix this into cream cheese and using a fork, stir to incorporate completely. Place bread on a large board. Spread each slice with a layer of wasabi cream cheese. Place smoked salmon on top of 6 slices in one neat layer, being sure to cover the entire surface of the bread. Grate rind of lemons and sprinkle over salmon. Cut cilantro into fine julienne and scatter over the salmon. Top with bread, cream cheese side down, and press down lightly. Wrap each sandwich in a paper towel. Place on top of each other in the refrigerator. Refrigerate 1 to 2 hours. Trim crusts and cut each into 4 triangles. Place cut side up. To decorate: Garnish with small sprigs of cilantro and sprinkle grated lemon zest over sandwiches. Makes 24

Cucumber, Radish and Watercress Sandwiches with Goat Cheese

2 large long thin cucumbers, about 10 ounces each
12 ounces goat cheese
2 bunches watercress
1-1/2 – 2 teaspoons white truffle oil
2 bunches large radishes
12 slices thin good-quality white bread

Peel cucumbers and slice paper thin. Set aside. Place goat cheese in bowl of food processor. Chop enough leaves of watercress to get 3/4 packed cup. Add to processor with truffle oil and process until just incorporated. Do not overprocess. Spread each slice of bread with goat cheese-watercress mixture. Slice radishes paper-thin. Cover 6 slices of bread in overlapping pattern with radishes. Top with layer of sliced cucumbers. Sprinkle with freshly grated black pepper. Cover with slice of bread, cheese side down, and press lightly. Wrap each sandwich in a paper towel and place stacked in the refrigerator for 1 to 2 hours. Unwrap. Trim crusts and cut each sandwich into 4 squares. To decorate: Place a very thin slice of radish on top of each sandwich. Garnish with sprigs of watercress. Makes 24


The Royal Wedding

I surprised myself this morning by waking up at 5:10 a.m. to watch the Royal Wedding. Transfixed for more than two hours, I found it a glorious tribute to tradition and ritual. The playfulness and respect between Harry and William was the most extraordinary homage to their mother. The chorale music was beautiful the shining sun remarkable, the quiet resplendence of Catherine and William was really perfect. Sweet and sacred at the same time. I have no idea what the Queen is actually serving this afternoon at her champagne reception, but I offer you a few British treats: a delectable oatmeal scone taught to me by my brilliant lawyer friend, Joanne Rosen (whose daughter is studying in London as we speak — perhaps she’s in Hyde Park watching the wedding), and two favorite tea sandwiches which I invented awhile back for Bon Appetit. I recommend a glass, or two, of Bollinger today. It’s our favorite and we like it slightly aged, just like the Brits do. This morning, I served my daughter cinnamon-toast and sugared strawberries for breakfast and pretended the yogurt was “clotted cream.” We joked about finding out which boarding school the new Duchess of Cambridge went to. But I assured her that Prince Charming might be right here in Park Slope. Perhaps he’ll come for tea.

Oatmeal Currant Scones with Clotted Cream

The best scones I ever had were made by my friend Joanne Rosen, lawyer and baker extraordinaire. I begged her for her recipe and adapted it slightly. Thank you Joanne!

1-1/3 to 1-1/2 cups all-purpose flour, plus more for dusting board
1 cup old-fashioned oatmeal
2-1/2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
6 tablespoons sugar
12 tablespoons unsalted butter, cold
1 large egg, beaten
1/2 cup buttermilk, cold
1/3 cup currants

Preheat oven to 400 degrees. In food processor, mix flour, oatmeal, baking powder, baking soda, salt and sugar. Process until oatmeal is coarsely ground. Cut butter into small pieces and add. Pulse a few times until mixture looks like fine meal. Transfer to a bowl. Mix beaten egg and buttermilk together and add to flour. Incorporate with a fork. When dough just comes together, add currants and mix until sticky dough forms. Turn dough out onto floured surface. Using floured hands knead the dough and pat into a circle that is ¾ inch thick. (If dough is still sticky, lightly flour top of circle.) Use a 1-1/2 round biscuit cutter to cut out 20 scones. Flour the cutter and your hands as you go along. Re-form scraps of dough to make rest of scones, being careful not to overwork or add too much extra flour. Lightly glaze tops of scones with a little beaten egg yolk, or sprinkle with sugar or leave plain. Place scones on lightly floured cookie sheet and bake 18 minutes. Makes about 20

Smoked Salmon-Wasabi Tea Sandwiches

16 ounces cream cheese
2 tablespoons wasabi powder
12 ounces best-quality smoked salmon, thinly sliced
12 slices very-thin whole wheat bread
3 lemons
1 bunch cilantro

Place cream cheese in a bowl and let it come to room temperature. Mix wasabi with 4 teaspoons water until it becomes a thick paste. Mix this into cream cheese and using a fork, stir to incorporate completely. Place bread on a large board. Spread each slice with a layer of wasabi cream cheese. Place smoked salmon on top of 6 slices in one neat layer, being sure to cover the entire surface of the bread. Grate rind of lemons and sprinkle over salmon. Cut cilantro into fine julienne and scatter over the salmon. Top with bread, cream cheese side down, and press down lightly. Wrap each sandwich in a paper towel. Place on top of each other in the refrigerator. Refrigerate 1 to 2 hours. Trim crusts and cut each into 4 triangles. Place cut side up. To decorate: Garnish with small sprigs of cilantro and sprinkle grated lemon zest over sandwiches. Makes 24

Cucumber, Radish and Watercress Sandwiches with Goat Cheese

2 large long thin cucumbers, about 10 ounces each
12 ounces goat cheese
2 bunches watercress
1-1/2 – 2 teaspoons white truffle oil
2 bunches large radishes
12 slices thin good-quality white bread

Peel cucumbers and slice paper thin. Set aside. Place goat cheese in bowl of food processor. Chop enough leaves of watercress to get 3/4 packed cup. Add to processor with truffle oil and process until just incorporated. Do not overprocess. Spread each slice of bread with goat cheese-watercress mixture. Slice radishes paper-thin. Cover 6 slices of bread in overlapping pattern with radishes. Top with layer of sliced cucumbers. Sprinkle with freshly grated black pepper. Cover with slice of bread, cheese side down, and press lightly. Wrap each sandwich in a paper towel and place stacked in the refrigerator for 1 to 2 hours. Unwrap. Trim crusts and cut each sandwich into 4 squares. To decorate: Place a very thin slice of radish on top of each sandwich. Garnish with sprigs of watercress. Makes 24


Tea Party

What better way to enjoy time with friends, staff, family or that special event than with a Tea Party or High Tea!

Lemon Lily Tea is pleased to offer a catered tea party, including Lemon Lily Organic Tea, along with light food and desserts. We do all of the work, so you can enjoy your event. We are pleased to offer 3 options, as well as custom options

_____________________________________________________________________________________________

1. Simple
Three Organic Lemon Lily Tea Selections of your choice
Tea Sandwiches: cream cheese and cucumber, free range egg & watercress
Scones: traditional with clotted cream and home made jam
Petit Fours: mini buttercream cupcakes & chai infused shortbread
Includes one server, china & cutlery rentals
Package starting at $40 per person for a minimum of 10 people.

2. Traditional
Five Organic Lemon Lily Tea Selections of your choice
Tea Sandwiches: free run egg salad & arugula, black forest ham & swiss, smoked turkey & cranberry compote, herbed cream cheese & cucumber
Scones: classic , sweet raisin, blueberry & lemon, strawberry vanilla & almond
Petit Fours: buttercream cupcakes, chai & lemon infused shortbread, raspberry cheesecake, gingersnap cookies, chocolate salted caramel brownies.
Includes one server, china & cutlery rentals
Package starting at $50 per person for a minimum of 10 people.

3. Victorian
Eight Organic Lemon Lily Tea Selections of your choice
Tea Sandwiches: pear & stilton, smoked salmon & wasabi cream cheese, aged cheddar & curried apple chutney, lemon roasted chicken breast with baby gem lettuce & wholegrain mustard mayo
Scones: organic tea infused scones (recipes devised with guest’s favourite teas) classic , sweet raisin, blueberry & lemon,
Petit Fours: seasonal fruit tartlets, buttercream cupcakes with edible flowers, chocolate dipped shortbreads, house-made truffles, petite meringues Includes two server, china & cutlery rentals
Package starting at $60 per person for a minimum of 10 people.

_____________________________________________________________________________________________

To inquire, please email [email protected] or call our event specialists at 416-465-5607 .

The following savoury selections can be substituted for Tea Sandwiches at $2 per person:
Petit quiche Kolipore Springs
Smoked trout pate with baby Yorkshire puddings
Scotch quail’s eggs made with chorizo sausage and panko

Want to add something special? Consider a Tea Tasting Station, Vegan and Gluten-Free Menus, Selection of Champagne, Sparkling Wine, Mimosas and Bellinis, Themed Parties


Savory or sweet, finger sandwiches are always in fashion

What is it about cutting off the crust that makes a sandwich irresistible?

Honestly, trim the bread into crustless little circles, squares or rectangles and you could put grass between the slices, and people would snatch them up as if they were jewels off Her Majesty's crown. Cucumber sandwiches? Sure. Radish sandwiches? Absolutely. Strawberry sandwiches? Why not?

Although afternoon tea is as rare as a Victorian lamp shade these days, the need for little nibbles remains. So these easy-to-make and even-easier-to-eat items show up at bridal and baby showers, at brunches and lunches, and in lunch boxes.

And they're no longer limited to white bread filled with cucumber slices or pimento cheese.

Today's tea sandwiches rely on more contemporary flavor pairings and a wide variety of breads and filling ingredients. A thin layer of butter is a good start, but adding a little garlic, sesame oil or ginger can take the flavor to a higher level. In fact, if there's a lesson to be learned from tea sandwiches today, it's not to be afraid of letting your culinary imagination wander.

If you like the taste of cranberries with turkey, there's a way to combine those two ingredients between crustless bread slices that you'll like as well.

Deviled Ham and Pecan Tea Sandwiches

1/2 pound cooked ham, cut into

3 tablespoons Dijon mustard, divided

1 teaspoon hot pepper sauce

16 slices firm whole-wheat bread

1/4 cup finely chopped parsley, for garnish

1/4 cup finely chopped pecans, for garnish

Place ham, onion, pecans, 2 tablespoons mustard, hot pepper sauce and mayonnaise in a food processer and pulse until finely chopped. Transfer to a bowl and stir in gherkin pieces. Cover and refrigerate until ready to assemble sandwiches.

Spread ham mixture evenly on 8 bread slices. Top with remaining bread slices. Trim crusts, then cut sandwiches, vertically, into 3 rectangles.

Combine chopped parsley and pecans in shallow bowl. Spread a thin layer of Dijon mustard on 1 cut edge of a sandwich and dip into parsley mixture to coat. Place coated side up on a tray.

Cover sandwiches with damp, not wet, paper towels, them cover with plastic wrap and refrigerate until ready to serve.

Open-Faced Salmon-Wasabi Tea Sandwiches

2 teaspoons wasabi powder

12 slices pumpernickel bread

8 ounces thinly sliced smoked salmon, cut into 36 pieces

2 teaspoons grated lemon peel

Combine wasabi powder and mayonnaise and spread on bread slices. Cut bread into rounds with a 2-inch round cookie cutter.

Top each round with a piece of salmon and some grated lemon peel.

Radish-Chive Tea Sandwiches with Sesame and Ginger

4 tablespoons butter, room temperature

2 tablespoons minced chives, see note

1 tablespoon toasted sesame seeds

3/4 teaspoon grated fresh ginger

1/4 teaspoon Asian sesame oil

16 (1/4-inch-thick) baguette slices

10 radishes, very thinly sliced

Mix butter, chives, sesame seeds, ginger and oil. Spread in a thin layer on each bread slice.

Top with radishes, overlapping the slices slightly. Garnish with additional chopped chives.

Note: Save the top ends of the chives for garish, if desired.

Cucumber-Mint Tea Sandwiches

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry and finely chopped

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese

1 (3-inch length) seedless cucumber, cut into thin slices

In a small bowl, combine the mint, butter and cream cheese, and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts, and cut each sandwich diagonally into triangles.

Above recipes adapted from those on Epicurious.com

Strawberry Tea Sandwiches

Using challah for this recipe makes delightful little squares, but it also creates a lot of bread trimmings. Place the trimmings in a freezer bag and freeze to use later in making bread pudding. 1 (8-ounce) box cream cheese

1 loaf challah, cut into 1/3-inch slices

1 quart fresh strawberries, washed, hulled and thinly sliced, see note

Combine cream cheese and marmalade. Set aside.

Trim crust off challah slices to form rectangles. Spread each slice with cream cheese mixture. Top half of the slices with strawberries and the remaining challah, filling-side-down. Cut sandwiches into squares.

Note: If strawberries are juicy, lay the slices on paper towels to dry them a little before assembling the sandwiches.

Adapted from a recipe on the Fun Tea Party Ideas website

There are a few "rules," both traditional and practical:

Tea sandwiches are customarily small, no more than two or three bites each.

They can be savory or sweet.

They're often crustless. However, if you make open-faced ones on thin slices of baguettes, you can get away with leaving the crust on.

Choose breads with a fine texture so ingredients don't leak through.

Use a variety of breads to add interest.

Grind meat fillings so when you cut the sandwiches the edges are clean.

Butter- and cream-cheese-based spreads provide moisture add depth of flavor by adding pungent ingredients.

Tea sandwiches are best served the same day they are made.

Fillings often develop better flavor when made a day ahead. (So make your fillings ahead of time, then wait until the day of the event to assemble the sandwiches.

If using chutney, jams or other preserves as fillings, make sure they aren't so wet they'll make the bread soggy. Drain chutneys and finely chop the ingredients.

Cut the sandwiches after filling for a neater appearance. For best results, use a bread knife.

Cookie cutters may be used to cut open-faced sandwiches into unusual shapes.