These elegant, simple little finger sandwiches are easy to make and full of flavour, the chives and shallots cutting through the rich oiliness of smoked salmon. Perfect for an afternoon-tea party, or when you fancy something small and tasty for lunch.
1.Place crème fraîche, chives and shallots in asmall bowl; stir to combine. Season to taste.
2.Spread half the bread slices with crème fraîche mixture; top with salmon, then sandwich with remaining bread.
3.Using a sharp serrated knife (or electric knife), trim crusts; cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)
4.Cover sandwiches with lightly dampened paper towel, then plastic wrap; store in the fridge until ready to serve.
Sandwiches can be made 3 hours ahead; store, covered, in the fridge. Bring to room temperature before serving.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
