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Smoked Salmon and Endive Tea Sandwiches


Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.

  • Yield: Makes 8

Source: Martha Stewart Living, April/May 1994


  • 6 ounces cream cheese
  • 1 scallion, white and light-green parts, finely chopped
  • 4 slices black bread
  • 6 ounces smoked salmon, preferably Scotch, thinly sliced
  • 1 head endive, leaves separated and washed


  1. In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread.

  2. Place salmon on 2 slices; top with endive. Cover with remaining slices and press down.

  3. Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters.

Cook's Notes

When filling sandwiches, make sure salmon slices go slightly outside the bread; when you cut off the crusts, the filling will go to the edge.

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