Ecomely

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Tea sandwich: photo of the dish
Illustrative photo: Bit Boy from Los Angeles, California, USA — CC BY 2.0, Wikimedia Commons
Salads & starters

Tea sandwich

A small, thin, crustless sandwich cut into triangles or rectangles, traditionally served at teatime. It is filled with cucumber, watercress, egg or smoked salmon on buttered white bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Remove the crusts from the slices of white bread using a serrated knife.
  2. Butter each slice right to the edges with the soft butter, then spread some of the slices with cream cheese mixed with mustard.
  3. Cut the cucumber into thin rounds and mash the hard-boiled eggs with a fork with a little salt and pepper.
  4. Fill one set of slices with cucumber and watercress, a second set with smoked salmon and dill, and a third with the mashed egg.
  5. Top each filling with a second buttered slice, press lightly, then wrap the sandwiches in cling film and chill for 20 minutes.
  6. Cut the sandwiches into triangles or four rectangles just before serving.

Variations and tips

Cucumber version. Keep only the cucumber and watercress filling, ideal for a light gathering.

Make do with what you have. Smoked salmon can easily be replaced with tuna or sliced roast chicken.

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Original Ecomely recipe.