One of my all-time favorite tea sandwich recipes – smoked salmon tea sandwiches with creamy cheese, cucumber, dill and capers! This timeless appetizer recipe is perfect for any occasion, celebration or holiday! I always include this seafood appetizer in the menu for Christmas, New Year’s and even Thanksgiving! It’s super easy to make and so delicious! This recipe can easily be scaled up or down depending on how many tea sandwiches you desire.
Preparing the Bread
The first step to making these smoked salmon tea sandwiches is preparing the base or the bread. This seafood appetizer can be enjoyed on toasted baguette, or crostini. Or, you can make it on plain white bread or even small blini! Rye cocktail bread is another option. My favorite way to enjoy these is with toasted rustic baguette! I slice the bread thinly, about 1/3-inch thick and place it on a baking sheet. Next, I brush the bread very lightly with olive oil and then place the pan under the broiler for a few minutes. Using your oven broiler is the quickest way to toast a lot of bread!
Once you have the bread toasted, it’s time to add some cheese! I love these smoked salmon tea sandwiches with Boursin Herbed Garlic cheese spread. It’s a super creamy and delicious cheese that pairs so well with the salmon and cucumbers. You can also enjoy this appetizer recipe with cream cheese, mascarpone, crème fraiche, or even goat cheese! Try to go with a creamy and smooth cheese for best results.
What Smoked Salmon to Use?
This appetizer recipe is all about the salmon! The smoky salmon goes so well with cucumbers and cheese! There are a few different options you can choose from for this recipe. I personally love to use pre-sliced, cold-smoked salmon. This is also known as Nova Salmon or lox, which is actually cured salmon. The delicate texture of this type of salmon is perfect for this recipe! You can also use hot smoked salmon. This type of smoked salmon is typically sold in chunks or fillets. To use this type of salmon, simply break apart the fish into smaller chunks and place on top of each sandwich.
Many tea sandwich recipes are traditionally made with cucumbers and this recipe is no exception! I love to pair the smoked salmon with crispy and refreshing slices of cucumber! I really enjoy using smaller cocktail cucumbers for this recipe. They’re sweeter and more delicate than English cucumbers, but both will work well. Thinly slice the cucumber and add it on top of the cheese, before the salmon.
To garnish these sandwiches, I like to add a sprinkling of chopped fresh dill and a few capers. The dill complements the salmon and cucumber so well! You can also add thinly sliced shallots on top of the cucumbers!
Enjoyed this recipe? Check out some of my other tea sandwich and crostini recipes! This recipe is part of my ‘5 Easy Crostini Recipes‘ series!
- Club Tea Sandwiches – a classic combination of ham, salami and cheese, these appetizers are always a hit!
- Fig & Prosciutto Crostini – one of my all-time favorites, especially with fresh figs! You’ll love the salty prosciutto with the sweet figs!
- Guacamole & Steak Crostini – juicy and tender steak with creamy avocado, steak sauce and crispy baguette!
- Chanterelle Crostini – another one of my seasonal favorites, these are made with pan-fried chanterelles, creamy cheese and honey!
- Burrata Bruschetta – my favorite bruschetta recipe, with creamy burrata cheese and prosciutto!
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