These Salmon Mousse Tea Sandwiches give a nod to Downton Abbey’s third season, where disgraced maid Ethel makes luncheon for the Countess of Grantham at Crawley House. Pictured with Cucumber Tea Sandwiches.
Salmon Mousse Tea Sandwiches
Yield: 16 tea sandwiches • Preparation: 25 minutes • Refrigerate: 4 hours or overnight
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- 1½ tablespoons cold water
- ½ teaspoon unflavored gelatin
- 2 ounces smoked Atlantic salmon, coarsely chopped
- ½ cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon heavy whipping cream
- ⅛ teaspoon salt
- 12 slices very thin white sandwich bread, such as Pepperidge Farm Very Thin White Bread
- Place water in a small saucepan. Sprinkle gelatin over water, and let soften for 5 minutes. Warm over low heat, stirring gently until gelatin dissolves. Let cool slightly.
- In the work bowl of a food processor, combine salmon, sour cream, horseradish, cream, and salt, processing until mixture is smooth. With the motor running on low, add gelatin mixture to salmon mixture, processing until incorporated. Transfer mixture to a covered container, and refrigerate until firm, at least 4 hours or overnight.
- Spread 1½ tablespoons salmon mousse onto 1 bread slice. Top with another bread slice. Spread another 1½ tablespoons salmon mousse on top. Top with a third bread slice. Repeat for remaining bread slices.
- Using a bread knife, trim crusts from all sides of sandwiches. Cut each sandwich into 4 triangles. Stand up on wide base to serve.
- • Salmon Mousse can be made a day in advance and refrigerated overnight. Sandwiches can be made earlier in the day. (Trim crusts, but do not cut into triangles until ready to serve.) Cover with damp paper towels, and refrigerate in an airtight container until serving time.
- • To create even layers of sandwich filling in a triple stack sandwich, measure filling before spreading onto bread slices.
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