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Tuesday, April 2, 2019

Smoked salmon and herb-cream cheese finger-sized tea sandwiches (British)

Tea sandwiches are a traditional British starter eaten in afternoons and served at the five o'clock tea.  Usually they must be made with white bread (though other bread types are beginning to be used in modern versions), a creamy butter or cheese spread and fresh vegetables. 
Also, traditionally, the edges  (crust) of the bread is removed to make them more delicate and airy, but here I left it on because I preferred to use toasted bread for extra crunchiness.
Recipe source: BBC

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Piccata di pollo (Chicken piccata) (Italian).
Five years ago: Polenta and corn muffins.
Six years ago: Garlic, chili, lemon and olive spaghetti (vegan).
Seven years ago: Apple tart with honey and almond flakes (very light).
Eight years ago: Tortellini with white wine sauce and tofuSimple artichoke dip and Aloo Baingan (Indian)(vegan)

Ingredients (for a platter):
  • square pieces of white toast
  • fresh cream cheese with herbs
  • smoked salmon
  • salt and pepper to taste
  • sliced black olives to decorate

Toast the bread and cut each piece in 4 smaller squares. Season the cream cheese with extra salt and pepper to taste and spread it on all the toast pieces. Top with a small bit of smoked salmon.
To assemble, place one toast bit on top of another and decorate with a slice of olive. Fix the little tower using a wooden skewer or cocktail stick or toothpick.
It's done, dig in! :)

Note: These can be made up to 8 hours in advance and kept in the fridge wrapped in plastic foil. Take them out 30 minutes before serving so they regain the room temperature.

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