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Tea Sandwiches with Cream Cheese and Asparagus
Credit:
Richard Gerhard Jung
Recipe Summary
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
3 salmon steaks (about 2 1/4 pounds total)
1 1/2 loaves whole-grain bread, thinly sliced
4 cups water
For the Topping
1/4 cup finely grated fresh horseradish
1 1/2 cups nonfat sour cream
1 teaspoon coarse salt
36 spears asparagus (about 3 pounds), ends trimmed
For the Seasoning
1 onion, peeled and cut in half
5 sprigs fresh flat-leaf parsley
5 sprigs fresh thyme
1 bay leaf
20 whole black peppercorns
Cook's Notes
The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.
Gallery
Tea Sandwiches with Cream Cheese and Asparagus
Credit:
Richard Gerhard Jung
Recipe Summary
Yield: Makes 4 dozen
Gallery
Tea Sandwiches with Cream Cheese and Asparagus
Credit:
Richard Gerhard Jung
Tea Sandwiches with Cream Cheese and Asparagus
Credit:
Richard Gerhard Jung
Tea Sandwiches with Cream Cheese and Asparagus
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
3 salmon steaks (about 2 1/4 pounds total)
1 1/2 loaves whole-grain bread, thinly sliced
4 cups water
1/4 cup finely grated fresh horseradish
1 1/2 cups nonfat sour cream
1 teaspoon coarse salt
36 spears asparagus (about 3 pounds), ends trimmed
1 onion, peeled and cut in half
5 sprigs fresh flat-leaf parsley
5 sprigs fresh thyme
1 bay leaf
20 whole black peppercorns
Directions
Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake salmon into small pieces, and transfer to a medium bowl. Add horseradish, sour cream, and salt; stir to combine. Set mixture aside.
Fill a large bowl with ice and water; set aside. Bring a wide, shallow pan of water to a simmer over medium heat. Add asparagus; let simmer until tender, about 3 minutes. Transfer to the ice bath; let cool. Transfer to a cutting board, and slice the asparagus in half lengthwise; set aside.
Assemble the sandwiches: Spread reserved horseradish-salmon mixture onto each slice of bread. Top half the slices with six asparagus-spear halves, then cover with the remaining slices of bread. Trim crusts, cut each sandwich into four triangles, and serve immediately.
Cook's Notes
The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.
Cook’s Notes
The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tea Sandwiches with Cream Cheese and Asparagus
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tea Sandwiches with Cream Cheese and Asparagus
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
