Photo: Victor ProtasioThe Executive Head Chef at Cliveden House in Berkshire, England, serves these during the hotel’s traditional afternoon tea.Paul O’Neill’s Smoked Salmon & Cucumber Tea Sandwiches¼ cup salted butter, softened8 dark brown or pumpernickel bread slices¼ lb. thinly sliced cold-smoked salmon, cut into 16 pieces½ cup crème fraîche½ medium English cucumber, peeled and thinly sliced½ tsp. kosher salt¼ tsp. black pepperSpread butter evenly on bread slices. Place smoked salmon on buttered sides of 4 slices. Top salmon evenly with crème fraîche and cucumber slices. Sprinkle with salt and pepper, and cover with remaining 4 bread slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.Serves:8Active time:10 minutesTotal time:10 minutesPaul O’Neill’s Egg-Salad Tea Sandwiches4 hard-cooked eggs, peeled and chopped¼ cup mayonnaise¼ tsp. kosher salt¼ tsp. black pepper¼ cup salted butter, softened8 white sandwich bread slicesStir together eggs, mayonnaise, salt and pepper in a medium bowl. Spread butter evenly on bread slices. Spread egg mixture on 4 bread slices; top with remaining slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.Serves:8Active time:10 minutesTotal time:10 minutes
Photo: Victor Protasio
The Executive Head Chef at Cliveden House in Berkshire, England, serves these during the hotel’s traditional afternoon tea.Paul O’Neill’s Smoked Salmon & Cucumber Tea Sandwiches¼ cup salted butter, softened8 dark brown or pumpernickel bread slices¼ lb. thinly sliced cold-smoked salmon, cut into 16 pieces½ cup crème fraîche½ medium English cucumber, peeled and thinly sliced½ tsp. kosher salt¼ tsp. black pepperSpread butter evenly on bread slices. Place smoked salmon on buttered sides of 4 slices. Top salmon evenly with crème fraîche and cucumber slices. Sprinkle with salt and pepper, and cover with remaining 4 bread slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.Serves:8Active time:10 minutesTotal time:10 minutesPaul O’Neill’s Egg-Salad Tea Sandwiches4 hard-cooked eggs, peeled and chopped¼ cup mayonnaise¼ tsp. kosher salt¼ tsp. black pepper¼ cup salted butter, softened8 white sandwich bread slicesStir together eggs, mayonnaise, salt and pepper in a medium bowl. Spread butter evenly on bread slices. Spread egg mixture on 4 bread slices; top with remaining slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.Serves:8Active time:10 minutesTotal time:10 minutes
The Executive Head Chef at Cliveden House in Berkshire, England, serves these during the hotel’s traditional afternoon tea.
Paul O’Neill’s Smoked Salmon & Cucumber Tea Sandwiches
¼ cup salted butter, softened8 dark brown or pumpernickel bread slices¼ lb. thinly sliced cold-smoked salmon, cut into 16 pieces½ cup crème fraîche½ medium English cucumber, peeled and thinly sliced½ tsp. kosher salt¼ tsp. black pepper
Spread butter evenly on bread slices. Place smoked salmon on buttered sides of 4 slices. Top salmon evenly with crème fraîche and cucumber slices. Sprinkle with salt and pepper, and cover with remaining 4 bread slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.
Serves:8Active time:10 minutesTotal time:10 minutes
Paul O’Neill’s Egg-Salad Tea Sandwiches
4 hard-cooked eggs, peeled and chopped¼ cup mayonnaise¼ tsp. kosher salt¼ tsp. black pepper¼ cup salted butter, softened8 white sandwich bread slices
Stir together eggs, mayonnaise, salt and pepper in a medium bowl. Spread butter evenly on bread slices. Spread egg mixture on 4 bread slices; top with remaining slices. Trim crusts, and cut each into 3 rectangular finger sandwiches.
source: people.com
