Smoked Salmon and Endive Tea Sandwiches

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.

  • Yield: Makes 8
Smoked Salmon and Endive Tea Sandwiches

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.


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