These open-faced tea sandwiches are a flavorful supplement to the tea tray.
Downloads:Salmon Mousse Tea Sandwiches Recipe
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
20 ounces fresh salmon fillets
1 (14-ounce) can chicken broth
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely grated onion
1 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons finely chopped parsley
1 cup heavy cream
78 (2-inch) squares sourdough bread
1 recipe Nasturtium Aïoli (see Download for recipe)
• In a large mixing bowl, soften gelatin in cold water. Add boiling
water, and whisk mixture slowly until gelatin dissolves. Set
aside to cool.
• Remove any bones and/or skin from salmon.
• In large sauté pan, bring chicken broth to a simmer. Add salmon and cover with lid. Poach until flaky, 10 to 15
minutes (depending on thickness of fish). Set aside to cool.
• In the bowl of food processor, combine dissolved gelatin, mayonnaise, lemon juice, onion, salt, white pepper,
and parsley. Process to blend. Refrigerate until mixture begins to thicken slightly, approximately 20 minutes.
• Flake salmon with a fork. Add to gelatin mixture, and process until smooth. Set aside.
• In small mixing bowl, beat cream at medium-high speed with an electric mixer until stiff peaks form. Fold
whipped cream into salmon mixture. Cover, and refrigerate for at least 4 hours.
• Lightly toast bread.
• Spread salmon mousse on cooled toasts. Top with Nasturtium Aïoli.