Cucumber-Crème Fraîche Tea Sandwiches

Cucumber-Crème Fraîche Tea Sandwiches

These Cucumber-Crème Fraîche Tea Sandwiches are a light and refreshing savory for afternoon tea. Cucumber-Crème Fraîche Tea Sandwiches pictured with Basil-Shrimp Salad Tea Sandwiches.

Cucumber-Crème Fraîche Tea Sandwiches
Serves: 12
 
Ingredients
  • ½ cup crème fraîche
  • 1 ounce cream cheese, softened
  • ½ teaspoon very finely grated sweet onion
  • ½ teaspoon fresh lemon zest
  • ¼ teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 (6-inch-section) English cucumber
  • ½ cup loosely packed watercress
  • 6 slices firm white sandwich bread
  • Garnish: watercress
Instructions
  1. In a small bowl, stir together crème fraîche, cream cheese, onion, lemon zest, lemon juice, salt, and pepper to combine.
  2. Using a sharp paring knife, cut 12 thin slices from cucumber. (Blot cucumber slices on paper towels before assembling sandwiches.)
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices, creating perfect 3-inch squares. Stack 2 bread squares, cut in half horizontally, then cut in half again vertically, creating 4 perfect (1½-inch) squares for a total of 8. Repeat with remaining bread squares.
  4. Spread a layer of crème fraîche mixture onto bread squares. Place watercress on 12 bread squares. Place a cucumber slice on top of watercress. Top each with a remaining bread square, crème fraîche side down. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to 1 hour before serving.
  5. Garnish each with a watercress sprig, if desired.
Notes
Crème fraîche mixture can be made a day in advance and stored in a covered container in the refrigerator.

 

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