Salmon Salad
Tea Sandwiches
Makes 162 (6-ounce) fi llets fresh salmon
1 teaspoon extra-virgin olive oil
½ teaspoon salt, divided
3⁄8 teaspoon ground black pepper,
divided
1⁄8 teaspoon paprika
1⁄3 cup mayonnaise
¼ cup fi nely chopped celery
1 large egg, hard cooked, peeled,
and fi nely chopped
2 tablespoons fi nely snipped
fresh dill
1 tablespoon capers
2 tablespoons fresh lemon juice
16 slices very thin wheat bread,
frozen
Garnish: fresh dill sprigs- Preheat oven to 400°. Line a rimmed
baking sheet with foil. - Place salmon, skin side down, on
prepared baking sheet. Drizzle salmon
with olive oil, and sprinkle evenly with
¼ teaspoon salt, 1⁄8 teaspoon pepper,
and paprika. - Bake until a meat thermometer
inserted in the thickest portion regis-
ters 145°, approximately 10 minutes.
Let cool. - Using a fork, fl ake salmon into a
medium bowl, discarding any skin.
Add mayonnaise, celery, egg, dill,
capers, lemon juice, remaining ¼ tea-
spoon salt, and remaining ¼ teaspoon
pepper, stirring until combined. Cover,
and refrigerate until cold, approxi-
mately 4 hours. - Using a 1¾-inch square cutter, cut
32 shapes from frozen bread. To pre-
vent drying out, place bread squares in
a resealable plastic bag, and let thaw. - Spread a thick layer of salmon salad
evenly onto 16 bread squares. Top
with remaining 16 bread squares.
Serve immediately, or cover sand-
wiches with damp paper towels to
prevent drying out, place in an airtight
container, and refrigerate for up to an
hour until needed. - Just before serving, garnish sand-
wiches with a fresh dill sprig, if desired.
39 Teatime Holidays