Salmon Salad Tea Sandwiches are a classic and delicious savory to serve for afternoon tea.
Salmon Salad Tea Sandwiches
- 2 (6-ounce) fillets fresh salmon
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon salt, divided
- ⅜ teaspoon ground black pepper, divided
- ⅛ teaspoon paprika
- ⅓ cup mayonnaise
- ¼ cup finely chopped celery
- 1 large egg, hard cooked, peeled, and finely chopped
- 2 tablespoons finely snipped fresh dill
- 1 tablespoon capers
- 2 tablespoons fresh lemon juice
- 16 slices very thin wheat bread, frozen
- Garnish: fresh dill sprigs
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Place salmon, skin side down, on prepared baking sheet. Drizzle salmon with olive oil, and sprinkle evenly with ¼ teaspoon salt, ⅛ teaspoon pepper, and paprika.
- Bake until a meat thermometer inserted in the thickest portion registers 145°, approximately 10 minutes. Let cool.
- Using a fork, flake salmon into a medium bowl, discarding any skin. Add mayonnaise, celery, egg, dill, capers, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, stirring until combined. Cover, and refrigerate until cold, approximately 4 hours.
- Using a 1¾-inch square cutter, cut 32 shapes from frozen bread. To prevent drying out, place bread squares in a resealable plastic bag, and let thaw.
- Spread a thick layer of salmon salad evenly onto 16 bread squares. Top with remaining 16 bread squares. Serve immediately, or cover sandwiches with damp paper towels to prevent drying out, place in an airtight container, and refrigerate for up to an hour until needed.
- Just before serving, garnish sandwiches with a fresh dill sprig, if desired.
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