recipes
Afternoon tea mini sandwiches
Serves: 6
Ingredients
Cream cheese and salmon
- 100g cream cheese with herbs
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped capers
- Thinly sliced cucumber
- 4 slices smoked salmon
- 6 slices brown bread
Egg mayonnaise with cress
- 2 hard boiled eggs
- 2 tbsp mayonnaise
- Salt and pepper to taste
- Pinch paprika
- Small leaf cress
- 6 slices white bread
Cheddar cheese and mango chutney
- 3 slices Cheddar cheese
- 2 tbsp smooth mango chutney
- 3 slices cooked turkey
- 6 slices brown bread
Method
Cream cheese and salmon Mix together the cream cheese, capers and onion and spread onto the bread slices. Cover 1 slice of bread with the thinly sliced cucumber and lay the smoked salmon on top. Cover with another layer of bread and press together. Cut off the crusts and cut into fingers
Egg mayonnaise with cress Place the hard boiled eggs and mayonnaise into a processor and season with salt and pepper and a pinch of paprika. Blitz together to a smooth paste. Spread liberally onto 2 slices of bread. Cover 1 slice with the small leaf cress and cover with another slice of bread. Press together, cut off the crusts and cut into triangles
Cheddar cheese and mango chutney spread the mango chutney onto the sliced bread. Cover 1 slice with a layer of Cheddar cheese and sliced turkey and cover with another slice of bread. Press together and use a small round cutter to cut into rounds.
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