Mosaic Tea Sandwiches

2018-07-23
  • Yield : 10 to 12 servings
  • Cook Time : 30m
  • Ready In : 30m
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Ingredients

  • 16 ounces cream cheese
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped scallion
  • Zest and juice of 2 lemons, plus zest for garnish
  • Kosher salt and freshly ground black pepper
  • 2 loaves brioche, sliced 1/2 inch thick
  • 1 (4-ounce) package smoked salmon
  • 2 English cucumbers, sliced into thin half-moons
  • 2 bunches radishes, sliced into thin half-moons
  • 1/2 cup chopped fresh chives
  • 12 ounces fresh goat cheese
  • 8 ounces mascarpone
  • 1/2 cup honey
  • 2 loaves brioche, sliced 1/2 inch thick
  • 1 pound thinly sliced cured ham
  • 4 Honeycrisp apples, sliced into thin half-moons
  • 1 bunch asparagus, shaved on a mandoline or with a vegetable peeler
  • Freshly ground black pepper

Method

Step 1

For the smoked salmon mosaic tea sandwiches: Whip the cream cheese, dill, scallions, lemon zest and juice and a pinch of salt and pepper in a stand mixer. Spread the mixture onto the brioche slices.

Step 2

Top each slice of brioche with a thin strip of smoked salmon, followed by a row of cucumbers and then a row of radishes; repeat in an ABC, ABC pattern.

Step 3

Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives.

Step 4

For the cured ham and shaved asparagus mosaic tea sandwiches: Whip the goat cheese, mascarpone and honey in a stand mixer. Spread generously on the bread.

Step 5

On each slice of brioche, arrange a row of ham, followed by a row of apples and another of asparagus; repeat in an ABC, ABC pattern. Halve the tea sandwiches horizontally across the length of the bread. Grind black pepper over the top.

Step 6

To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate.

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