Smoked Salmon Tea Sandwiches (Ina Garten) |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 32 |
|
Ingredients:
1/2 pound unsalted butter, room temperature |
1/4 teaspoon minced garlic |
1 tablespoon minced scallions (white and green parts) |
1 tablespoon minced fresh dill |
1 tablespoon minced fresh flat-leaf parsley |
1 teaspoon freshly squeezed lemon juice |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 loaf dense 7-grain or health bread, unsliced |
8 slices smoked salmon |
Directions:
1. For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
2. For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
3. Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
|
|