Tea Sandwiches

If you want to have an afternoon party, these tea sandwiches are a different and fun snack you can add to your party menu.

I had to make tea sandwiches once for one of my kid's bday parties. I’ve made different variations with roast beef, sometimes with smoked salmon. To make it fun for the kids, I will cut out the bread using little cookie cutters.

 

Here is a recipe for 2 types- 1) Cucumber Dill Tea and 2) Smoked Salmon with Ginger-Lime Cilantro Butter

Cucumber Dill Sandwiches (~from allrecipes.com)

Ingredients:

1 cucumber, peeled and thinly sliced 1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 teaspoon garlic powder

1/4 teaspoon onion salt 1 dash Worcestershire sauce 1 (1 pound) loaf sliced bread, crusts removed 1 pinch lemon pepper (optional)

Directions:

1.	Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
2.	Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
3.	Spread cream cheese mixture evenly on one side of each bread slice.
4.	Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
5.	Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches

Smoked Salmon with Ginger Lime Cilantro Butter

Ingredients:
Smoked salmon
rye bread
cookie cutters (optional)
ginger-lime cilantro butter- see recipe below:

Directions:
1. Make butter according to directions below
2. Assemble sandwiches by putting together butter with smoked salmon.

GINGER-CILANTRO LIME BUTTER:

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 ounces (1/4 cup) cream cheese, at room temperature
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lime juice
• 3 tablespoons chopped fresh cilantro
• -add scallions?
• 1 teaspoon kosher salt

Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds.

Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use. Yield: 1 (7-ounce 10 by 1 1/2-inch) log