Smoked Salmon With Dill Butter Tea Sandwiches

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Smoked Salmon With Dill Butter Tea Sandwiches

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When you use the best quality smoked salmon you have access to, this popular tea sandwich becomes truly wonderful. Very simple to prepare using minimal ingredients, it is a favourite in our home.

SMOKED SALMON WITH DILL BUTTER SANDWICHES  

Prep:	20 minutes
Cook:	-
Inactive:	15 minutes + 20 minutes
Level:	Easy
Makes:	8 finger sandwiches
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Yes, a day ahead, well covered in the refrigerator.

Ingredients

2 and 1/2 Tablespoons finely diced onions.

Dice them as tiny as you can manage.

1 Tablespoon fresh dill. After cutting them really fine, you should have a 1/2 Tablespoon.

Use 1/4 teaspoon dried dill if you have no access to fresh dill.

3/4 Tablespoon light sour cream

This lightens up the butter dill spread. However, if you do not want to buy a tub of light sour cream just for this, skip the light sour cream. Look under my 'Tips' section, below,  for ideas to finish the tub of sour cream.

3 Tablespoons unsalted butter

Left out on your kitchen counter to soften. I use unsalted butter as smoked salmon is salty.

150 g smoked salmon

Buy the best quality smoked salmon you have access to. They are usually less salty, more moist and delicate in flavour. I would stay away from cheaper priced ones. Then again, expensive does not necessary mean good. You need to buy a few brands and decide yourself. Compare sodium and sugar levels if that information is available on the package. Personally, I like Scottish Oak Smoked Salmon. There are only a few ingredients in this sandwich and you can pretty much taste the quality of the salmon you put in the sandwich. 

8 slices of white sandwich bread

Directions

Soak the diced onions for 15 minutes in an ice water bath to crisp up and to get rid of some of its sharpness. Drain into a sieve, run it under running water and rinse gently. Drain as much as you can and transfer onto kitchen paper towels. Gently pat and press on them until dry. Set aside.

With a spoon, incorporate the light sour cream with the butter. Fold in the dill and onions. Be gentle. Do not press on the onions. They will start to weep into the butter and lose its juicy crispness. You have made Dill Butter. Set aside.

Minimal ingredients needed to make Dill Butter

Lay out the 8 slices of bread. Use up all the Dill Butter to butter all 8 slices of bread.

Use up all the smoked salmon by layering them on 4 slices of buttered bread. Cover with the remaining 4 slices of bread.

You need to firm up the Dill Butter spread in the sandwiches for easier slicing, by covering and refrigerating them for 20 minutes.

Remove from the refrigerator, trim crusts off and slice each sandwich into 2 finger sandwiches. You will have 8 finger sandwiches. I ate 2 before I knew it.

A literal bed of Smoked Salmon with Dill Butter Sandwiches

These sandwiches are best served as part of an English Afternoon Tea spread comprising a variety of finger sandwiches and my two must haves, the Classic Victoria Sponge Cake and Sweet Milk Scones.  The Smoked Salmon with Dill Butter sandwiches are of course good as a stand alone with just a cup of tea.

Take a look at the English Afternoon Tea spread I prepared. Every item there does deserve its spot on those plates. They are delicious and so visually appealing!

English Afternoon Tea. Don't restrict serving this spread to tea time. 
Any time is a great time!

Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies,
Sweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.

Bottom plate second layer: Roast Beef with Beetroot, Salmon

with Dill Butter, Ham with Honey Butter.

Tips

What to do with leftover sour cream? 

• Bake bread

The bread will bake out soft and moist. Use my recipe under Hamburger Buns, Savoury Buns, substituting milk with sour cream.

• Top sour cream on baked potatoes (Makes 2 potatoes)

4 Tablespoons sour cream, 2 Idaho Russet Potatoes, 1 Tablespoon chopped spring onions or dill, pepper and salt to taste. Bake washed potatoes with skins still on directly on oven rack in a 175C oven for 45 minutes or until a skewer can be easily inserted through the potatoes. Remove and make a slit on top of each potato. With oven gloves, squeeze each potato inwards so that potatoes pucker and open up. Sprinkle with salt and pepper to taste. Dollop 2 Tablespoons of sour cream on each potato and sprinkle a little more salt and pepper to taste. Finish off with chopped spring onions or dill. 

• Serve as a sauce over cooked salmon (Serves 2)

6 Tablespoons sour cream, 2 fillet of cooked salmon, 1/2 Tablespoons of chopped fresh dill, 1 Tablespoon diced onions, 1 garlic minced, 1/2 tsp Dijon mustard, salt and pepper to taste. Mix everything and dollop over cooked salmon.

• Make some Roast Beef with Beetroot Tea Sandwiches

Click on the link to get the recipe for a real beefy and easy to eat tea sandwich.

• Make a Radish Sprouts Light Sour Cream Sauce for Smoked Salmon Pasta

Recipe is filed under the Egg and Cress Tea Sandwiches post. Look under 'Tips' section. It comes with a pretty picture of the said pasta. It is an especially useful recipe if you intend to make these Smoked Salmon with Dill Butter and the Egg and Cress Sandwiches at the same time. Click the link.

What to do with dill?

• Use the leftover dill as a bed to serve sandwiches.

• In salads or in salad dressings.

• Grow it! 

Dill makes an interesting flora arrangement.
Actually, it is just shoving the dill into a
vase, no arrangement required.

Put them in a vase of water. For a week, it can serve as a rather pretty flora arrangement. It will soon start bearing roots. Give it a few more days for the roots to develop further. Then transplant them directly into your garden soil or into flower pots. It needs sun and grows easily. Remember to change water in the vase every 2 days.

WHAT'S COMING UP NEXT?                               

I wish I could spit up posts faster than I can. There are only so many hours in a day and too much to do already. At the back of my head is the nagging countdown that has been going on with some urgency, "Four recipes posted, four more to go." So let's do a little recap.

I am posting a series on an English Afternoon Tea spread. It was propelled by my greed for Cornish Clotted Cream.  Read my previous post titled Devil Curry, Curry Debal, under the last section 'What's Coming Up Next' and my posts thereafter to understand what I am going on about.

What you see displayed on the 2-tier cake stand (pictured above) are the recipes you would expect to see me post.

Recently posted:

Sweet Milk Scones

Checkerboard Cookies

Roast Beef with Beetroot Tea Sandwiches

Current post:

Smoked Salmon with Dill Butter Tea Sandwiches

Soon to be posted:

Egg and Cress Tea Sandwiches

Ham with Honey Butter Tea Sandwiches

Crisp Cucumber Tea Sandwiches

Classic Victoria Cake

I have eggs and ham in the refrigerator. Then again, I have cucumbers. I might just post the recipes for all three tea sandwiches at the same time. Let me find time.