Wednesday, February 27, 2013

Salmon Pate Tea Sandwich

 Salmon Pate Tea Sandwich

4 – 6 Servings
1 can salmon (7 ounce)
¼ cup red onion chopped, fine
¼ cup celery, chopped, fine
¼ cup dill, chopped, fine
¼ cup cucumber, chopped, fine
¼ teaspoon salt
½ teaspoon black pepper
¼ cup mayonnaise
16 slices white/wheat bread
¼ cup unsalted butter, room temperature

  • Allow 4 – 6 cut sandwich servings per person.
  • Select the best quality white or wheat bread.
  • Freeze the bread before cutting.
  • Always use unsalted butter
  • Bread slices should be lightly buttered, no matter what filling you are using.
  • Cut crusts off the bread with a long, sharp knife after the sandwiches are filled.
  • Cut sandwiches in half on the diagonal then into fourths.
Drain salmon, remove any bones and skin.  Place salmon in a bowl, and mash with a fork.  Add all the remaining ingredients mix thoroughly then refrigerate while preparing the bread.
Spread butter lightly on one side of each slice of bread, then spread a thin layer of the salmon pate on 8 slices of bread. Top with the remaining 8 slices of bread, buttered side down.
Cut the crusts off the bread with a long sharp knife.
Cut sandwiches in half on the diagonal then again into fourths.

Note: If making sandwiches ahead of time, cover them loosely with a sheet of wax paper and then place a damp towel over the wax paper.

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