These simple tea sandwiches offer a variety of colour, taste and texture when presented together.
Makes an assortment of tea sandwiches – 16 to 24 sandwiches
Smoked Salmon & Cucumber
Ingredients Per sandwich:
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1 slice brioche bread
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½ tsp Dijon mustard
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2 cucumber slices
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½ slice smoked salmon
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2-3 capers
Method
1. Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.
Shrimp & Egg with Dill
Ingredients Per sandwich:
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1 slice brioche bread
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2-3 leaves baby arugula
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1 slice hard boiled egg
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1 cooked & peeled shrimp
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1 tsp dill mayonnaise
Method
1. Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.
Chocolate Almond Raspberry
Ingredients Per sandwich:
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1 Tbsp pure almond butter, at room temperature
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½ oz bittersweet chocolate, melted
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1 slice brioche bread
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1 fresh raspberry
Method
1. Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.
Cream Cheese & Cherry
Ingredients Per sandwich:
- 2 dried cherries
- splash brandy
- 1 oz cream cheese, at room temperature
- 2 slices brioche bread
Method
1. Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.