Wednesday, June 1, 2011

Tea Week: Tea Sandwiches

For the second course of the afternoon tea, I served 2 different types of tea sandwiches. I wanted them to be very different from each other, yet delicious and flavorful. I definitely succeeded there. The curried egg salad was a great vegetarian option! Instead of using the typical mayonnaise base, I used yogurt to make the dressing. I felt it was fitting with the curry component. Curry and yogurt goes together better than curry and mayo. So yeah, I'm gonna say the yogurt was a good twist. I loved the sweet golden raisins too, they added a great chewy texture and burst of sweetness that is traditional in such a salad. These tea sandwiches were very popular! Even with the more expensive and luxurious smoked salmon option, I think these were an overall favorite.

Don't get me wrong. The smoked salmon and cucumber sandwiches were very delicious as well. the cucumber added a great crunchy texture to the sandwich, along with a touch of green color. It's hard to go wrong with a simple smoked salmon tea sandwich at afternoon tea. They are practically a staple. The smoked salmon sandwiches don't have much of a recipe. I will simply explain the method of assembling them. Each sandwich has 2 pieces of crustless bread (duh). Thinly spread 1 slice with room temperature cream cheese, top with 4 slices of English cucumber (skin on), and a slice or 2 of smoked salmon depending on their size. Top with the other piece of bread and slice diagonally. Repeat for as many sandwiches as you'd like to make.

Curried Egg Salad Tea Sandwiches
Makes 8 sandwiches (16 sandwich halves)

6 eggs
2 stalks celery, finely diced
1/2 cup golden raisins
1/2 cup yogurt
1 1/2 tsp. kosher salt
3/4 tsp. curry powder
16 slices sandwich bread, crusts removed

To hard-boil the eggs, place them in a saucepan covered with water and bring to a boil. When the water comes to a boil, cover the saucepan and remove from heat for 12 minutes. Remove the eggs to an ice bath until cool, then peel and chop the hard-boiled eggs.

Mix the chopped hard-boiled eggs with the celery, raisins, yogurt, salt, and curry powder. The egg salad can be made ahead of time and refrigerated until ready to assemble the sandwiches. This will allow the flavors to develop.

Spread egg salad on top of 8 crustless pieces of bread and top each with another slice of bread. Carefully cut each sandwich diagonally in half with a bread knife. If the raisins are getting in the way of slicing through the sandwich smoothly, simply cut through the top piece of bread, move aside the raisins in the way of the knife, and continue cutting. It will be much neater than attempting to plow through the sticky raisins. Serve immediately.


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