When you use the best quality smoked salmon you have access to, this popular tea sandwich becomes truly scrumptious. With so few ingredients required, it is a breeze to prepare.
Smoked Salmon With Dill Butter Tea Sandwiches
|Inactive:||15 + 20 minutes|
|Makes:||8 finger sandwiches|
|Can recipe be doubled?||Yes|
|Make ahead?||Yes, a day ahead, well covered in the refrigerator.|
2 and 1/2 Tablespoons finely diced onions
1. Soak the diced onions for 15 minutes in an ice water bath to crisp up and to get rid of some of its sharpness. Drain into a sieve, run it under running water and rinse gently. Drain as much as you can and transfer onto kitchen paper towels. Gently pat and press on them until dry. Set aside.
2. With a spoon, incorporate the light sour cream with the butter. Fold in the dill and onions. Be gentle. Do not press on the onions. They will start to weep into the butter and lose its juicy crispness. You have made Dill Butter. Set aside.
3. Lay out the 8 slices of bread. Use up all the Dill Butter to butter all 8 slices of bread.
4. Distribute the smoked salmon between 4 slices of buttered bread. Cover with the remaining 4 slices of bread.
5. For easier slicing, firm up the sandwiches (actually the Dill Butter spread in the sandwiches) in the refrigerator for 20 minutes.
6. Remove from the refrigerator, trim crusts off and slice each sandwich into 2 finger sandwiches.
These sandwiches are best served as part of an English Afternoon Tea spread comprising a variety of finger sandwiches and my two must haves, the Classic Victoria Sponge Cake and Sweet Milk Scones. Take a look at the English Afternoon Tea spread I prepared, pictured below. Every item there does deserve its spot on those plates. They are delicious and so visually appealing!
What to do with leftover sour cream?
(1) Bake bread
The bread will bake out soft and moist. Use my recipe under Hamburger Buns, Savoury Buns, substituting milk with sour cream.
(2) Top sour cream on baked potatoes (Makes 2 potatoes)
4 Tablespoons sour cream, 2 Idaho Russet Potatoes, 1 Tablespoon chopped spring onions or dill, pepper and salt to taste. Bake washed potatoes with skins still on directly on oven rack in a 175C oven for 45 minutes or until a skewer can be easily inserted through the potatoes. Remove and make a slit on top of each potato. With oven gloves, squeeze each potato inwards so that potatoes pucker and open up. Sprinkle with salt and pepper to taste. Dollop 2 Tablespoons of sour cream on each potato and sprinkle a little more salt and pepper to taste. Finish off with chopped spring onions or dill.
(3) Serve as a sauce over cooked salmon (Serves 2)
6 Tablespoons sour cream, 2 fillet of cooked salmon, 1/2 Tablespoons of chopped fresh dill, 1 Tablespoon diced onions, 1 garlic minced, 1/2 tsp Dijon mustard, salt and pepper to taste. Mix everything and dollop over cooked salmon.
(4) Make some Roast Beef with Beetroot Tea Sandwiches
Click on the link to get the recipe for a real beefy and easy to eat tea sandwich.
(5) Make a Radish Sprouts Light Sour Cream Sauce for Smoked Salmon Pasta
Click on the link to get the recipe for a sauce with pungent kick.
What to do with dill?
(1) Use the leftover dill as a bed to serve sandwiches
Refer to picture above.
(2) In green salads, potato salads or in salad dressings
(3) Grow it
Put them in a vase of water. Change water in the vase every 2 days. For a week, it can serve as a rather pretty flora arrangement. It will soon start bearing roots. Give it a few more days for the roots to develop further. Then transplant them directly into your garden soil or into flower pots. It needs sun and grows easily.
WHAT’S COMING UP NEXT?
Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies, Sweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.
Bottom plate second layer: Roast Beef with Beetroot, Salmon with Dill Butter, Ham with Honey Butter.