Smoked Salmon, Corn, and Sun-Dried Tomato Tea Sandwiches make a lovely savory for afternoon tea. Smoked Salmon, Corn, and Sun-Dried Tomato Tea Sandwiches pictured with Turkey-Pear Tea Sandwiches and Broccoli-Kale Slaw Phyllo Cups.
- 1 teaspoon olive oil
- 2 ears yellow corn, shucked
- 1 (8-ounce) package cream cheese, softened
- 2 (4-ounce) packages smoked salmon
- ⅓ cup chopped sundried tomatoes
- ¼ cup flat-leaf parsley
- 2 tablespoons spicy pickle relish
- 2 tablespoons chopped fresh dill
- 1 tablespoon heavy whipping cream
- ⅛ teaspoon ground black pepper
- 18 slices very thin wheat bread
- In a medium nonstick sauté pan, heat olive oil over medium-high heat. Add corn ears; cook, turning occassionally, until lightly charred on all sides. Let cool.
- Using a sharp knife, cut kernels from corn ears.
- In the work bowl of a food processor, combine cream cheese, salmon, roasted corn kernels, sundried tomatoes, parsley, pickle relish, dill, cream, and pepper, pulsing until ingredients are finely chopped and mixture comes together.
- Spread a thick even layer of salmon mixture onto a bread slice. Top with another bread slice, and spread with salmon mixture. Top with a third slice slice to make a triple-stack sandwich. Repeat with remaining bread slices and salmon mixture to make a total of 6 triple-stack sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches.
- Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to an hour.
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