1999, The Barefoot Contessa Cookbook, All Rights Reserved
Directions for: Smoked Salmon Tea Sandwiches
Ingredients
Herb Butterlb(s) unsalted butter, room temperature
tsp minced garlic
1 Tbsp minced scallions (white and green parts)
1 Tbsp minced fresh dill
1 Tbsp minced fresh flat-leaf parsley
1 tsp freshly squeezed lemon juice
1 tsp kosher salt
tsp freshly ground black pepper
Sandwiches1 loaf dense 7-grain or health bread, unsliced
8 slices smoked salmon
Directions
Herb Butter1. For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
Sandwiches1. For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
2. Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
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