The winner of the March 2011 tea recipe contest is a smoked salmon finger sandwich recipe from Elin Headrick of Teafolio.
Guest judge Donna Pilato of About Entertaining said the basil butter complimented the salmon's smokiness very well and that the flavors of the sandwich were bold and delicious. Contest judge Chris Cason of Tavalon added, "This was a very interesting recipe, something I’d actually consider serving at my next tea party! I especially enjoyed the basil butter, which would make just about anything delicious." I recommend pairing these finger sandwiches with a bold black tea, like a Ceylon or Assam.
Guest judge Donna Pilato of About Entertaining said the basil butter complimented the salmon's smokiness very well and that the flavors of the sandwich were bold and delicious. Contest judge Chris Cason of Tavalon added, "This was a very interesting recipe, something I’d actually consider serving at my next tea party! I especially enjoyed the basil butter, which would make just about anything delicious." I recommend pairing these finger sandwiches with a bold black tea, like a Ceylon or Assam.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 36 finger sandwiches
Ingredients:
- 1 loaf white or brown bread
- 1 cup softened basil butter (herbed butter prepared with fresh basil)
- 3/4 lb smoked salmon, thinly sliced
- lemon juice
- freshly ground black pepper
- Optional: fresh, chopped chives or seasame seeds
Preparation:
- For each sandwich, spread both slices of bread evenly with basil butter.
- Cover one side of the sandwich with slices of salmon.
- Season with lemon juice and pepper.
- (Optional) Add chives and/or sesame seeds.
- Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.
- Using one slice white and one slice brown bread together creates more visual interest.
- If you want to leave the crusts on, spread them in butter (or alternative) and dip them in chopped chives or in sesame seeds.
