Sandwich and Savories Recipes

There are few hours in life more agreeable than the hour dedicated
to the ceremony known as afternoon tea.

Henry James: English novelist

Tea sandwiches are the first course for any proper afternoon tea. This tea staple comes in all shapes and sizes, with fillings as simple as a few sprigs of watercress and egg mayonnaise layered on white, wheat, or granary bread, or as elaborate as salmon mousse layered with smoked salmon arranged on perfect triangles. Sandwiches can also be cut into delicate rounds shaped from plain or fluted biscuit cutters, rolled pinwheel-style like these filled with smoked salmon and salmon mousse, or served open-faced. Serve this one at your next afternoon tea.

Salmon Mousse Pinwheels

Salmon Mousse
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh chives
1 tablespoon prepared horseradish
4 ounces smoked salmon, preferably Irish
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon white pepper
1 tablespoon drained capers (optional)

Sandwich
12 slices dark wheat or pumpernickel bread, crusts removed (see Note)
2 ounces smoked salmon, cut into thin strips

To make the mousse: Combine the cream cheese, butter, chives, horseradish, salmon, lemon juice, and pepper in a food processor and process for 20 to 30 seconds, or until smooth. Stir in the capers, if using. (Cover and refrigerate for up to 2 days; bring back to room temperature for spreading.)

To make the pinwheels: Roll the bread slices flat with a rolling pin. Spread the salmon mousse on one side of each of slice and arrange pieces of smoked salmon on top. Roll up and place seam side down on a serving plate. Cover with a damp tea towel or paper towels until ready to serve. Serve pinwheels whole, or cut each in half diagonally and serve angled side up. Makes 12 large or 24 mini pinwheels

Note: Arnolds brand German Dark Wheat bread (from its Whole Grains bread collection) makes delicious pinwheels.