Smoked Trout Tea Sandwiches

Smoked Trout Sandwiches
Steak & Onion Bridies (left), Smoked Trout Tea Sandwiches (middle) and Scotch Egg Canapés (right)

Smoked Trout Tea Sandwiches to complete your savory tea sandwich selection.

Smoked Trout Tea Sandwiches
Yield: 6
Write a review
  1. 1 (8-ounce) package lemon pepper and garlic smoked trout fillet*
  2. ½ cup mayonnaise
  3. 1 tablespoon creamy prepared horseradish
  4. 1 tablespoon finely snipped fresh dill
  5. 1 teaspoon fresh lemon zest
  6. ⅛ teaspoon ground black pepper
  7. 4 slices large firm whole-grain white sandwich bread
  8. 6 thin horizontal slices English cucumber†
  1. Remove and discard skin from salmon. Rinse excess spice from trout, and pat dry. Flake trout into a medium bowl. Add mayonnaise, horseradish, dill, lemon zest, and pepper, stirring to combine. Spread mixture onto 2 bread slices, topping with remaining 2 bread slices. Using a serrated bread knife, trim crusts from sandwiches. Cut each sandwich into 3 rectangles.
  2. Remove top bread slices from each tea sandwich. Place a cucumber slice on each tea sandwich, and trim. Replace top bread slices.
  3. Serve immediately.
  1. †For even slices, use a mandoline.
  2. *We used Ducktrap River of Maine smoked trout.
TeaTime Magazine

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, March/April 2016 today!


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.