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Salmon-Asparagus Tea Sandwiches

Salmon-Asparagus Tea Sandwiches

Serve these delectable Salmon-Asparagus Tea Sandwiches with delicious Dijon-Chive Butter. Tea sandwiches pictured with Tomato-Bacon-Watercress Canapés

Salmon-Asparagus Tea Sandwiches
Serves: 12
  • 12 spears fresh asparagus
  • ⅛ teaspoon salt
  • 8 very thin slices white bread
  • Dijon-Chive Butter (recipe follows)
  • 12 thin slices smoked salmon
  • 12 fresh chives
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Arrange asparagus spears on prepared baking sheet, and sprinkle with salt.
  3. Roast until spears are tender when pierced with the tip of a knife, 5 to 7 minutes. Let cool.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut each bread slice into 3 (3×1-inch) rectangles.
  5. Spread a layer of Dijon-Chive Butter onto all bread pieces. Place salmon slices, folding or ruffling to fit, on 12 buttered bread rectangles. Top with remaining bread rectangles, butter side down.
  6. Using a sharp knife, cut asparagus spears to fit length of sandwiches. Lay an asparagus spear on top of each sandwich. Tie each sandwich with a chive, trimming ends to fit.
  7. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.

Dijon-Chive Butter
  • ¼ cup salted butter, softened
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh chives
  1. In a small bowl, stir together butter mustard and chives until combined. Refrigerate until needed.


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