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mini smoked salmon sandwiches

Makes 24 tea sandwiches

  • 12 slices white bread, crusts removed
  • 3 tablespoons olive oil
  • Salt and Pepper
  • 4 ounce cream cheese
  • 2 tablespoons prepared horseradish
  • Juice of 1 lemon
  • 3 tablespoons chopped fresh chives
  • 6 ounces cold-smoked salmon, such as lox, thinly sliced

Preheat oven to 400°F. Line a baking sheet with foil or parchment. Brush each piece of bread with olive oil. Season with salt and pepper. Toast bread till just lightly golden (3 to 5 minutes), then remove from oven and let cool slightly.

While toasts are cooling, combine cream cheese, horseradish, lemon juice, and chives in the bowl of a food processor. Pulse lightly to blend.

Spread cream cheese mixture on each piece of toast. Top half the toasts with a small slice of smoked salmon. Use the other toasts to finish the sandwiches. Cut the sandwiches into quarters and serve at room temperature.

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