Description
A delightful assortment of classic Afternoon Tea Sandwiches featuring refreshing cucumber, creamy egg and cress, and rich smoked salmon varieties. Perfectly buttered bread combined with fresh herbs, tangy cream cheese, and delicate flavors create elegant finger sandwiches ideal for tea parties or light gatherings.
Ingredients
Cucumber Tea Sandwiches
- ½ an English (hothouse/seedless) cucumber
- Salt, to taste
- 75 grams (2.6 ounces / 5 tablespoons + 1 teaspoon) salted butter, at room temperature (if using unsalted butter add a pinch of salt)
- 1 tablespoon finely chopped fresh herbs such as basil, chives, dill, or thyme (or your favorite combination)
- ½ teaspoon finely grated lemon zest
- 8 slices white sandwich bread
Egg and Cress Tea Sandwiches
- 4 hard-boiled eggs, peeled and finely chopped or mashed
- 3 tablespoons mayonnaise
- ½ teaspoon Dijon mustard OR curry powder (optional)
- Salt and freshly ground black pepper, to taste
- 8 slices white sandwich bread, lightly buttered on one side with about 3 to 4 tablespoons soft salted or unsalted butter
- 1 cup watercress, baby mustard cress, or garden cress (leaves picked off stems, discard stems)
Smoked Salmon Tea Sandwiches
- 150 grams (5 ½ ounces) cream cheese, at room temperature
- 2 tablespoons finely chopped red onion
- 1 tablespoon capers, drained and finely chopped
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 8 slices whole wheat (wholemeal) sandwich bread or pumpernickel bread
- 200 grams (7 ounces) sliced smoked salmon (preferably Scottish style)
Instructions
- Prepare the Cucumber: Peel and thinly slice the cucumber using a mandoline or sharp knife to get about 36 slices. Place the slices between paper towels, lightly salt, and cover with another paper towel. Let it sit for about 20 minutes to absorb excess moisture.
- Make Lemon Herb Butter: In a small bowl, combine the soft salted butter, finely chopped fresh herbs, and lemon zest until smooth and well mixed.
- Assemble Cucumber Sandwiches: Spread a thin layer of the lemon herb butter evenly on all 8 slices of white sandwich bread. Arrange 9 cucumber slices on 4 of the buttered slices in even rows. Top each with the remaining buttered bread slices, butter side down.
- Cut Cucumber Sandwiches: Using a serrated knife, carefully cut off the crusts, then slice each sandwich into 4 squares, 3 finger-sized rectangles, or 2 diagonal triangles according to preference.
- Prepare Egg Filling: In a bowl, mash/chop the hard-boiled eggs. Mix together with mayonnaise, optional Dijon mustard or curry powder, and season with salt and freshly ground black pepper to taste.
- Assemble Egg and Cress Sandwiches: Spread the egg mixture evenly on 4 slices of lightly buttered white sandwich bread. Top with a generous layer of cress leaves, then cover with the remaining 4 buttered bread slices, butter side down.
- Cut Egg and Cress Sandwiches: Remove crusts with a serrated knife and cut sandwiches into quarters, fingers, or triangles as desired.
- Make Onion-Caper Cream Cheese: In a bowl, blend the cream cheese with finely chopped red onion, capers, lemon juice, and lemon zest until smooth.
- Assemble Smoked Salmon Sandwiches: Spread a thin layer of the onion-caper cream cheese on all 8 slices of whole wheat or pumpernickel bread. Place sliced smoked salmon evenly on 4 of the bread slices, then top with the remaining bread slices, cream cheese side down.
- Cut Smoked Salmon Sandwiches: Trim off crusts using a serrated knife and cut into preferred shapes: squares, fingers, or triangles for elegant presentation.
Notes
- Using salted butter makes seasoning easier, but add a pinch of salt if using unsalted butter.
- Adjust the herbs in lemon herb butter to personal taste—chives and dill pair especially well with cucumber.
- For best texture, allow cucumber slices to drain well to avoid soggy sandwiches.
- Optional Dijon mustard or curry powder in egg filling adds subtle complexity—adjust or omit based on preference.
- Crust removal creates classic tea sandwich shapes and posts a refined look.
- Make sandwiches just before serving for optimal freshness and bread softness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes (includes hard-boiling eggs and cucumber draining time)
- Category: Snack
- Method: No-Cook
- Cuisine: British