Spring Tea Sandwiches with Salmon Spread
Posted by Olivia on Friday, March 18th, 2011
We just love tea sandwiches using our popular Lemon Artichoke Tapenade—they are virtually cook-less yet look so elegant and delicate when plated. Served with tea and biscuits, they make the ultimate spread for a spring picnic with the family, a lunch break with the girls, or just a healthy meal for anytime.
The filling in these mini sandwiches is our version of a “pate,” but light and healthy--it’s made with fully cooked canned salmon (we used wild-caught because it’s sustainable!). If you like, use cooked chicken or tuna in place of the salmon. The rich, creamed spread is deceptively satisfying, because it’s made with plain yogurt instead of the usual heavy mayonnaise. And paired up against our tart, luscious Lemon Artichoke Tapenade, you’ll say “ooh” and “ahh” when you try a bite of these delightful tea sandwiches.
- 1 (6-ounce) can wild salmon
- ¼ cup plain yogurt
- 2 tablespoons sliced sun-dried tomatoes
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh herbs (try basil or parsley)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced red onion
- Sea salt and black pepper, to taste
- 6 slices rye or pumpernickel bread, for serving
- Artichoke Tapenade, for serving
- Cucumber slices, for serving
- Combine salmon, yogurt, tomatoes, lemon juice, herbs, mustard, and onion in a food processor; puree until smooth. Add seasonings to taste.
- Using a small knife or cookie cutters, cut out small shaped in bread for sandwiches. Top bottoms of each sandwich with 1 teaspoon tapenade, 1 teaspoon salmon spread, and 1 cucumber slice. Place top half of sandwich over. Repeat with remaining shapes of bread and fillings. Serve immediately or chilled.
Notes: Makes about 16 mini tea sandwiches.
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