Tea Sandwiches with Cream Cheese and Asparagus

In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread. The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.

Source
Martha Stewart Living, July 2001
Tea Sandwiches with Cream Cheese and Asparagus
Photography: Richard Gerhard Jung
  • yield Makes 4 dozen

Ingredients

  • 3 salmon steaks (about 2 1/4 pounds total)

  • 1 1/2 loaves whole-grain bread, thinly sliced

  • 4 cups water

  • 1 onion, peeled and cut in half

  • 5 sprigs fresh flat-leaf parsley

  • 5 sprigs fresh thyme

  • 1 bay leaf

  • 20 whole black peppercorns

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Reviews (1)

  • mariamar
    8 May, 2008

    Sounds delicious. Do you think that adding homemade nonfat yogurt for the nonfat sour cream would work as well.
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