Recipe

Smoked salmon and turkey ribbon sandwiches

Perfect for ladies who lunch, these ribbon sandwiches with either smoked salmon or turkey and cranberry are fitting finger food for any high tea.

  • 15 mins preparation
  • Makes 24 Item
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Ingredients

Smoked salmon ribbon sandwiches
  • 8 slices white bread, crusts removed
  • 1/4 cup spreadable cream cheese
  • 100 gram packet smoked salmon
  • 2 cup trimmed watercress sprigs
  • salt and pepper, to season
Turkey and cranberry ribbon sandwiches
  • 1/4 cup cranberry sauce
  • 8 slices wholemeal bread, crusts removed
  • 4 slices oven-roasted turkey
  • 4 slices swiss cheese
  • 1 cucumber, sliced into ribbons

Method

Smoked salmon ribbon sandwiches
  • 1
    Spread 4 slices of white bread with cream cheese. Top each with smoked salmon and watercress. Season to taste. Cover with remaining bread slices.
  • 2
    Cut each sandwich into 3 fingers. Arrange on a platter. Cover with plastic wrap until ready to serve.
Turkey ribbon sandwiches
  • 3
    Spread cranberry over 4 slices of bread. Top with turkey, cheese and cucumber. Season to taste. Cover with remaining bread slices.
  • 4
    Cut each sandwich into 3 fingers. Arrange on serving platter. Cover with plastic wrap until ready to serve.

Notes

Remove the cream cheese from the fridge 10 minutes before using so it is easier to spread. Use a palate knife.

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