20 mins
+ waiting
Smoked Salmon and Herb Sandwiches
Recipe by Graham
I was raised in a vicarage so I know all about the famous cucumber sandwiches (yes, they really did exist!). However, the "luxury" version of the cucumber sandwich is these delightful Smoked Salmon and Herb Sandwiches that are fit for a King (or a President!).
Do you have to remove the crusts and cut them into diagonals? Yes - absolutely! The art of food is as much presentation as it is taste (the eye judges before the mouth). So be sure to present them just like my mother did. The ladies of the parish were convinced they were being treated like royalty, even though they were only eating cucumber!
Smoked Haddock Mousse 
Smoked Salmon on Potato Pancakes Ingredients for Smoked Salmon and Herb Sandwiches
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Salmon and Herb Sandwiches
- Peel and crush (mince) the garlic and finely chop the spring onions, the dill and the parsley. Combine these with the butter and beat in a mixer fitted with a paddle attachment (do not whip).
- If you are not able to get ready-sliced bread, cut the bread (using a serrated bread knife) into slices about ¼" (6mm) thick. Spread the herb butter onto all the bread slices then place the smoked salmon on 10 of the slices and top with the other 10 slices.
- Place the sandwiches on a flat plate or baking sheet, wrap with cling film and refrigerate for at least 30 minutes until the butter is cold. Place the sandwiches on a cutting board and, using a serrated bread knife (or very sharp knife), remove the crusts. Cut each sandwich diagonally into four triangles, garnish with a little dill and serve chilled.
GRAHAM'S HOT TIP:
It will be much easier to make the herb butter if you allow the butter to rest at room temperature for a while before trying to mix in the herbs.
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