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Finger Sandwiches/Tea Sandwiches
Ingredients
Smoked Salmon with Creamy Feta
- 100 g feta cheese
- 1/4 cup (60 ml) plain Skyr or Greek yogurt
- 1 garlic clove, minced
- 1/2 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons dill, finely chopped
- Freshly ground black pepper
- 1–2 Persian cucumbers, very thinly sliced lengthwise
- 4 slices sandwich bread, cut horizontally
- 150 g cold smoked salmon
Curried Turkey and Apple
- 1 small garlic clove, minced
- 1/2 lemon, juiced
- 1/4 cup (60 ml) mayonnaise
- 1 1/2 teaspoon curry powder
- 8 slices rye bread
- Approx. 4 dried apricots, finely chopped
- 1/2 green apple, very thinly sliced
- 200–250 g shaved deli turkey
- Kosher salt and black pepper
- 4 teaspoons grainy Dijon mustard
Herby Radish and Butter
- 1/4 cup (56 g) salted butter, room temperature
- 1/2 lemon, zested
- 2 tablespoons chives, finely chopped
- 1 1/2 teaspoons parsley, finely chopped
- 8 slices white sandwich bread or 1 baguette
- Sea salt and black pepper
- 6–8 large radishes
Directions
Smoked Salmon with Creamy Feta
- Crumble the feta into the bowl of a food processor and add in the Skyr or yogurt along with the minced garlic, lemon zest, lemon juice, olive oil and blitz until smooth. Add in the dill, season with pepper, and pulse to combine. Set aside.
- Thinly slice the cucumbers lengthwise into long strips and, using a rolling pin, lightly roll the slices of bread to squash them down slightly. This will make rolling the pinwheel sandwiches easier.
- Spread the creamy feta over the bread and top with a layer of cucumber. Season with pepper and lay over the smoked salmon.
- Starting with a short edge of the bread, roll up the bread into a log. At this point, you can either slice into 1 cm (½-inch) pinwheels or wrap the sandwich log in plastic and store it in the fridge for up to 2 days. Enjoy!
Curried Turkey and Apple
- In a small bowl, stir the garlic and lemon juice and set aside for about 30 seconds to allow the lemon to pickle the garlic lightly. Add in the mayo and curry powder and whisk to combine.
- Divide the mayo over half of the slices of bread and spread into an even layer. Scatter over the dried apricots and layer on the apple and turkey. Season with salt and pepper, spread the mustard over the remaining slices of bread, and sandwich everything together.
- Cut into quarters and serve. Sandwiches can be stored tightly wrapped in the fridge for up to 2 days. Enjoy!
Herby Radish and Butter
- Beat together the butter, lemon zest, and herbs. Spread over half of the slices of bread and season with flakey sea salt and pepper.
- Trim and thinly slice the radishes and layer them onto the buttered bread. Top with the remaining slices of bread and cut each into four finger sandwiches.
- Serve immediately or wrap and store in the fridge for up to 2 days. Enjoy!
