Smoked Salmon, Cucumber & Pickled Ginger Tea Sandwiches
Serves: 12
 
Ingredients
  • 6 slices rye bread with caraway seeds, frozen
  • 1 (4-ounce) package thinly sliced smoked salmon
  • 1⁄2 English cucumber
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared wasabi horseradish*
  • 1 teaspoon very finely chopped green onion (green tops only)
  • 1⁄2 teaspoon very finely chopped pickled ginger
  • 1⁄2 teaspoon fresh lime juice
  • Garnish: additional pickled ginger
Instructions
  1. Using a 1 1⁄2-inch round cutter, cut 24 rounds from frozen bread slices.
  2. Using the same cutter, cut 12 rounds from smoked salmon.
  3. Using a mandoline or a sharp paring knife, cut 12 thin slices from cucumber. Blot dry on paper towels.
  4. In a small bowl, stir together mayonnaise, wasabi horseradish, green onion, chopped pickled ginger, and lime juice. (Use immediately, or cover, refrigerate, and use within a day.)
  5. Spread a layer of mayonnaise mixture onto bread rounds. Place a cucumber slice on mayonnaise side of 12 bread rounds. Place a salmon round each on top of cucumber layer. Cover with remaining 12 bread rounds, mayonnaise side down. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
  6. Just before serving, garnish each sandwich with a loosely folded and ruffled piece of pickled ginger, if desired.
Notes
*We used Inglehoffer Wasabi Horseradish.
Kitchen Tip: For ease of use, choose pre-sliced smoked salmon with the slices separated by square plastic dividers.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-cucumber-pickled-ginger-tea-sandwiches-2/