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


  1. 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.

  2. 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.


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