Smoked Salmon, Cucumber, and Créme Fraîche Tea Sandwiches

by Laura Donnelly — April 6, 2007

To make these tea sandwiches, try to find Pepperidge Farm Very Thin sliced bread or buy a Pullman loaf at a bakery and slice it yourself. Créme Fraîche gives these a delicious tang.

Makes 24 small sandwiches

1 English cucumber, sliced very thin
1 loaf Pepperidge Farm Very Thin bread
10 ounces smoked salmon, sliced thin

1 cup crème fraîche
1 shallot, minced
1 Tablespoon chopped fresh dill
1 Tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper

1.  Combine crème fraîche, shallot, dill, lemon , and salt and pepper.  Set aside to blend flavors.

2.  Line up bread slices on large work surface so you can assemble sandwiches quickly.   Spread crème fraîche thinly on all slices of bread.   Layer cucumber, then salmon on half the bread slices.Cover with other half of bread slices.

3.  Stack sandwiches together, about 4 or 5 at a time, perfectly lined up.   This will make slicing crusts off easier later.  Wrap tightly in plastic wrap and refrigerate 2 hours.   Slice edges off, then  cut into decorative triangles, squares, or rectangular strips.