While salmon often makes an appearance in afternoon tea menus, it is usually smoked. Here, we call for a fillet of fresh salmon that is cooked and then prepared in a salad akin to how one might use canned tuna. Salmon Salad Tea Sandwiches pictured with Ham, Cheddar & Fig Tea Sandwiches.
Salmon Salad Tea Sandwiches
Serves: 12
Ingredients
- 2 (6-ounce) fillets fresh salmon
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon fine sea salt, divided
- ⅜ teaspoon ground black pepper, divided
- ⅛ teaspoon smoked paprika
- ¼ cup mayonnaise
- ¼ cup finely chopped celery
- 2 tablespoons finely snipped fresh dill
- 2 tablespoon capers, roughly chopped
- 2 tablespoons fresh lemon juice
- 12 slices whole-wheat bread, frozen
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil.
- Place salmon, skin side down, on prepared baking sheet. Drizzle salmon with olive oil, and sprinkle evenly with ¼ teaspoon salt, ⅛ teaspoon pepper, and paprika.
- Bake salmon until a meat thermometer inserted in the thickest portion registers 145°F, approximately 10 minutes. Let cool completely.
- In a medium bowl, using a fork, flake salmon, discarding any skin. Stir in mayonnaise, celery, dill, capers, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Cover, and refrigerate until cold, approximately 4 hours.
- Using a 2½-inch square cutter, cut 12 shapes from frozen bread, discarding scraps. To prevent drying out, place bread squares in a resealable plastic bag, and let thaw.
- Using an offset spatula, spread approximately ¼ cup of salmon salad evenly onto 6 bread squares. Top each with a remaining bread slice to make 6 whole sandwiches.
- Using a long, serrated bread knife in a gentle sawing motion, cut each sandwich in half diagonally into 2 equal triangles. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within an hour.
Notes
MAKE-AHEAD TIP: Salmon salad can be made a day in advance, covered, and refrigerated until needed.
