Smoked Salmon, Corn, and Sun-Dried Tomato Tea Sandwiches
Serves: 18
 
Ingredients
  • 1 teaspoon olive oil
  • 2 ears yellow corn, shucked
  • 1 (8-ounce) package cream cheese, softened
  • 2 (4-ounce) packages smoked salmon
  • ⅓ cup chopped sundried tomatoes
  • ¼ cup flat-leaf parsley
  • 2 tablespoons spicy pickle relish
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon heavy whipping cream
  • ⅛ teaspoon ground black pepper
  • 18 slices very thin wheat bread
Instructions
  1. In a medium nonstick sauté pan, heat olive oil over medium-high heat. Add corn ears; cook, turning occassionally, until lightly charred on all sides. Let cool.
  2. Using a sharp knife, cut kernels from corn ears.
  3. In the work bowl of a food processor, combine cream cheese, salmon, roasted corn kernels, sundried tomatoes, parsley, pickle relish, dill, cream, and pepper, pulsing until ingredients are finely chopped and mixture comes together.
  4. Spread a thick even layer of salmon mixture onto a bread slice. Top with another bread slice, and spread with salmon mixture. Top with a third slice slice to make a triple-stack sandwich. Repeat with remaining bread slices and salmon mixture to make a total of 6 triple-stack sandwiches.
  5. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches.
  6. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to an hour.
Notes
Make-Ahead Tip: Salmon spread can be made a day in advance, placed in a covered container, and refrigerated until ready to serve. Let come to room temperature before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-corn-and-sun-dried-tomato-tea-sandwiches/