Smoked salmon finger sandwiches

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.

  • 15 mins cooking
  • Makes 27 Item
  • Print


Smoked salmon finger sandwiches
  • 3/4 cup (180g) crème fraîche
  • 1/4 cup finely chopped fresh chives
  • 2 shallots (50g), chopped finely
  • 18 slices white bread (660g)
  • 300 gram (9½ ounces) smoked salmon


Smoked salmon finger sandwiches
  • 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.

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