Smoked Salmon-And-Chive Sandwiches
Submitted by HH
Elegant smoked salmon tea sandwiches with lemon-chive cream cheese on pumpernickel. Sophisticated finger sandwiches ready in 20 minutes, perfect for brunch or afternoon tea.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
20 minThese classic tea sandwiches layer silky smoked salmon with bright, lemony cream cheese studded with fresh chives on dark pumpernickel bread.
Trim the crusts, quarter them into dainty triangles, and suddenly you’re hosting the fanciest brunch on the block.
They taste like luxury but come together faster than scrambled eggs.
Assembly Tips
- Room temp spread: Soft cream cheese and butter blend smoothly and spread without tearing bread
- Fresh chives essential: Dried chives won’t give you that bright, oniony punch
- Overlap salmon: Layer salmon slices slightly overlapping for full coverage in every bite
- Sharp knife crucial: Use a serrated knife and gentle sawing motion to cut clean quarters without squishing
Variations
- Use dill instead of chives for classic lox-and-cream-cheese flavor
- Try whole wheat or rye bread instead of pumpernickel
- Add thin cucumber slices between salmon and top spread for crunch
Ingredients
Directions
Beat together cream cheese and butter until smooth and light.
Beat in lemon zest and salt and pepper to taste.
Stir in chives.
Lay out 6 slices of the bread.
Carefully spread with half the filling.
Place the salmon, overlapping if necessary, in an even layer over the filling.
Spread with the remaining filling and top with the remaining slices of bread.
Trim off the crusts and cut the sandwiches into quarters.
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