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Mini Tea Sandwiches for Mother's Day Garden Party

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Prep Time 25 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • Cucumber Dill Cream Cheese Sandwiches:
  • 8 slices soft white sandwich bread
  • ¾ cup full-fat cream cheese softened
  • 2 tablespoons fresh dill finely chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon garlic powder
  • Salt and white pepper to taste
  • 1 medium cucumber thinly sliced
  • Smoked Salmon and Lemon Cream Cheese Sandwiches:
  • 8 slices soft white or wholegrain sandwich bread
  • ¾ cup full-fat cream cheese softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 150 g smoked salmon slices
  • Fresh dill sprigs for layering
  • Capers for topping optional
  • Egg and Chive Sandwiches:
  • 8 slices soft wholegrain or white sandwich bread
  • 4 large eggs hard boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chives finely chopped
  • Salt and black pepper to taste
  • For Serving:
  • Fresh edible flowers for garnish optional
  • Fresh herb sprigs such as dill chives, or watercress
  • Lemon slices for decoration

Instructions
 

  • Hard boil eggs for 10 minutes. Transfer to ice bath. Peel once cool.
  • Make cucumber dill filling. Beat cream cheese smooth. Add dill, lemon juice, garlic powder, salt, and pepper.
  • Make smoked salmon filling. Beat cream cheese with lemon juice and zest until fluffy.
  • Make egg and chive filling. Mash eggs with fork. Add mayo, mustard, chives, salt, and pepper. Mix until slightly chunky.
  • Spread each filling generously on one slice of bread per sandwich.
  • Layer cucumber slices over cream cheese for cucumber sandwiches. Top with second bread slice.
  • Layer smoked salmon and dill over lemon cream cheese. Top with second bread slice.
  • Spread egg filling and close egg sandwiches. Press all sandwiches down firmly.
  • Cut off all crusts with a sharp serrated knife.
  • Cut each sandwich into fingers, squares, or triangles.
  • Wrap in cling wrap with a damp paper towel on top.
  • Refrigerate for at least 30 minutes.
  • Arrange on platter. Garnish with herbs, lemon slices, and edible flowers. Serve cold.

Notes

  • Use fresh, soft sandwich bread for clean cuts and no tearing
  • Slice the cucumber paper-thin, so the sandwiches hold together when bitten
  • Season all fillings well — cold food needs more seasoning than hot food
  • Use a sharp serrated knife for cutting to avoid squashing the bread
  • Keep assembled sandwiches covered with a damp paper towel and cling wrap at all times
  • Refrigerate assembled, uncut sandwiches for 20 minutes if the fillings are too soft to cut cleanly
  • Do not overfill — a thin, even layer is the goal
  • Pat the cucumber completely dry before layering to prevent soggy bread
  • Make up to 4 hours ahead and keep refrigerated until serving
  • Alternate sandwich varieties on the platter with herb sprigs and edible flowers in the gaps