Lemon-Caper Butter and Smoked Salmon Tea Sandwiches
Aromatic dill and smoked salmon are a classic pairing, while a simple-yet-flavorful lemon-caper butter add zing to these tea sandwiches.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, April 2002
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 teaspoon freshly squeezed lemon juice
- Grated zest of 1 lemon
- 6 tablespoons capers
- 1/4 teaspoon coarse salt
- 24 thin slices black or pumpernickel bread
- 14 ounces smoked salmon, thinly sliced
- 1 large bunch fresh dill, cleaned and trimmed, tough stems removed
In the bowl of a food processor fitted with the metal blade, combine butter, lemon juice, zest, capers, and salt. Pulse until combined and most of the capers are broken up, about 15 seconds.
Spread a thin layer of caper butter on two slices of bread. Cover one slice with a layer each of salmon and dill sprigs, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp papers towel until ready to serve.