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Smoked Salmon and Caper Tea Sandwich


These trim little sandwiches are an elegant picnic food. They are made with a slick of cream cheese, which holds the sandwiches together and keeps the bread from getting soggy; packed snugly into a box lined with a tea towel spritzed with water, they won't dry out either.

  • Yield: Makes 8

Source: Martha Stewart Living, July/August 2000


  • 8 ounces cream cheese, room temperature
  • 3 tablespoons finely diced red onion
  • 2 tablespoons capers, drained
  • 8 slices pumpernickel or other black bread
  • 1/4 pound sliced smoked salmon


  1. Place cream cheese, red onion, and capers in a medium bowl, and stir with a rubber spatula until well combined.

  2. Spread each slice of bread with cream cheese mixture. Arrange salmon in a thin layer over the cream cheese; top with a second slice of bread, cream cheese side facing down. Trim crusts; cut sandwiches in half.

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