Under 30 Minutes

"Goldilox" Tea Sandwiches

Goldilocks would have devoured her portion (and the three bears' share) of these sandwiches. Each moon-shaped cutout has layers of briny olive-caper butter and a just-right amount of smoked salmon for an endearing take on bagels and lox.

  • Prep:
  • Total Time:
  • Servings: 8
"Goldilox" Tea Sandwiches

Photography: Tara Donne

Source: Martha Stewart Living, May 2011


  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup large pitted green olives, finely chopped
  • 1 tablespoon plus 1 1/2 teaspoons brine-packed capers, drained, rinsed, and finely chopped
  • 20 very thin slices white bread
  • 10 slices smoked salmon (about 4 ounces)


  1. Stir together butter, olives, and capers. Spread 1 teaspoon butter mixture onto each slice of bread. Lay salmon slices in a single layer on 10 bread slices. Sandwich with remaining bread, buttered sides in.

  2. Cut out 2 moons per sandwich using a 3-inch moon-shaped cookie cutter.

Cook's Notes

Sandwiches can be refrigerated for up to 4 hours. Olive-caper butter can be refrigerated for up to 3 weeks.


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