Salmon Salad Tea Sandwiches
Salmon Salad Tea Sandwiches are a delightful combination of delicate flavors and textures to elevate any tea party, brunch, or light dinner.
Servings: 16 servings
Calories: 65kcal
Ingredients
- 12 ounces canned salmon or 2 6-ounce salmon fillets, cooked and flaked
- ¼ cup celery finely chopped
- ⅓ cup mayonnaise
- 2 tablespoons fresh dill finely chopped
- ¼ teaspoon paprika
- 1 tablespoon fresh lemon juice
- ½ teaspoon granulated sugar
- ½ teaspoon fine sea salt
- 16 slices wheat bread frozen
- fresh dill sprigs for serving
Instructions
- Place canned or cooked, flaked salmon in a bowl along with finely chopped celery.
- In a separate bowl, combine the mayonnaise, chopped dill, lemon juice, paprika, sugar, and salt. Stir, cover, and chill until cold.
- Using a 1 ¾-inch square cutter, cut 32 shapes from frozen bread slices. Spread a thin layer of butter or cream cheese to prevent sogginess. Then spread a thick layer of salmon salad evenly onto 16 squares. I like to use a cookie scoop for even portions. Top with remaining squares, and press down very lightly. If you want to square up the edges, a small offset spatula works wonders!
- Top each finger sandwich with a sprig of fresh dill and serve immediately.
- If not serving immediately, cover tea sandwiches with damp paper towels to prevent drying and store in an airtight container for up to 1 hour. Otherwise, refrigerate the filling and assemble and garnish the sandwiches when ready to serve.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 43IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 0.2mg