Salmon and Cream Cheese Tea Sandwiches

Salmon tea sandwich
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Ratings (27)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 36 sandwiches (36 servings)
Nutritional Guidelines (per serving)
47 Calories
4g Fat
1g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 36 sandwiches (36 servings)
Amount per serving
Calories 47
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 45mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 2g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy smoked salmon and cream cheese finger sandwich recipe is a quick and easy addition to any afternoon tea party or light lunch. The recipe makes enough sandwiches for a crowd, when served with other offerings, or for six to 10 people with a few portions each.

This recipe uses buttermilk white bread, but if you want to go a more traditional route, consider using pumpernickel bread. You can also substitute whole wheat bread or even your favorite gluten-free bread. Another variation that you will see is to serve these open-faced. You can also substitute dill for the parsley, or use smoked paprika.

Smoked salmon is a good source of omega-3 fatty acids, which have cardiovascular health benefits. These little sandwiches can be a fun way of including salmon in your diet. However, be aware that cold-smoked salmon is high in sodium.

Ingredients

  • 1 loaf white bread (such as buttermilk bread)
  • 1/2 cup cream cheese (about 1/3 of a 12-ounce container of cream cheese)
  • 1/2 pound smoked salmon (thinly sliced)
  • Lemon juice, to taste
  • Salt and pepper, to taste
  • Dried parsley, to taste (or smoked paprika)

Steps to Make It

  1. For every two slices of bread, spread both slices of bread evenly with cream cheese.

  2. Cover one side of the sandwich with slices of salmon.

  3. Season with lemon juice and spices/herbs.

  4. Put the slices together, cut off the crusts, and slice the sandwich diagonally two times to create four triangle finger sandwiches.

These sandwiches are best made close to the time when they will be served. While you can refrigerate them for a couple of hours, the bread can begin to dry out and they won't be as satisfying. If you are preparing in advance, place them closely together layered on a sheet pan and wrap well with plastic wrap to retain the moisture.

You can set these out with other types of finger sandwiches on a tea tray or tiered stand. If you are serving your guests individually, artfully arrange the plate with alternating some of the sandwiches with the tips up while others rest at right angles.

If you want to serve a traditional afternoon tea menu, include finger sandwiches with scones, marmalade, lemon curds, and herbed butter. The favorite teas to serve include black teas like Earl Grey and Assam. Be sure to ask your guest for preferences, as some may want herbal teas like chamomile and mint.

Uses for the Bread Crusts

Don't be distressed over wasting food—the crusts don't need to end up in the compost bin or trash. You can use the bread crusts in many ways. One fun solution is to make a bread pudding to enjoy for dessert or for breakfast the next day. You can also dry them in the oven and toss them in the food processor to make ​breadcrumbs for use in baking. Bread crusts can be used to make your own seasoned croutons as well.