Salmon-Chive Finger Sandwiches

Three Savories from A Tea for a Cause
Mini Savory Mushroom-Corn Cheesecakes (upper left), Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto (lower center) and Salmon-Chive Finger Sandwiches (upper right). China pattern: Royal Crown Derby Lombardy

Mix up a tasty spread for these Salmon-Chive Finger Sandwiches with canned salmon, mayonnaise, Kalamata olives, and fresh chives. Pictured with Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto and Mini Savory Mushroom-Corn Cheesecakes.

Salmon-Chive Finger Sandwiches
Yield: 9
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Ingredients
  1. 2 (5-ounce) cans skinless, boneless salmon*
  2. ¼ cup mayonnaise
  3. 1 tablespoon finely chopped celery
  4. 1 tablespoon finely chopped Kalamata olives
  5. 1 tablespoon finely chopped fresh parsley
  6. 1 tablespoon finely chopped fresh chives
  7. 1 teaspoon fresh lemon zest
  8. ⅛ teaspoon salt
  9. ⅛ teaspoon ground black pepper
  10. 9 slices very thin white sandwich bread
  11. Garnish: fresh chives
Instructions
  1. In a medium bowl, combine salmon, mayonnaise, celery, olives, parsley, chives, lemon zest, salt, and pepper, stirring well.
  2. Spread salmon mixture onto a bread slice. Top with another bread slice, and spread with salmon mixture. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining bread slices and salmon mixture.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches.
  4. Tie a chive around each finger sandwich, trimming ends of chives as necessary.
Notes
  1. *We used Bumble Bee Skinless & Boneless Pink Salmon.
TeaTime Magazine http://staging.teatimemagazine.com/
 From TeaTime September/October 2016

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