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Winslow's Tea Sandwiches: Salmon & Dill With Lemon Cream Cheese - Simple, Elegant Finger Food

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 ounces cream cheese, softened to room temperature
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh dill, finely chopped (plus more for garnish)
  • 1 tablespoon capers, drained and chopped (optional for briny bite)
  • 1–2 teaspoons Dijon mustard (optional for gentle heat)
  • 1/4 teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 6–8 ounces smoked salmon, thinly sliced
  • 8–10 slices soft sandwich bread (white, brioche, or thin rye)
  • 2 tablespoons unsalted butter, very soft (optional for extra moisture)
  • Thin cucumber slices (optional, for crunch)

Method
 

  1. Soften the cream cheese: Leave it at room temperature for 20–30 minutes so it mixes smoothly and spreads easily.
  2. Mix the lemon-dill spread: In a bowl, combine cream cheese, lemon juice, lemon zest, dill, capers (if using), Dijon (if using), salt, and pepper. Stir until smooth. Adjust lemon and salt to taste; you want bright, savory, and balanced.
  3. Prep the bread: If your bread is very soft, lay slices out for 5 minutes to dry slightly. If you like, lightly butter one side of each slice to prevent sogginess.
  4. Assemble the sandwiches: Spread a generous layer of the lemon-dill cream cheese on each slice. Add a single, even layer of smoked salmon over half the slices. Add a few thin cucumber slices if using.
  5. Close and press: Top with the remaining bread, cream cheese side down. Press gently so everything adheres without squishing.
  6. Trim and slice: Using a sharp serrated knife, trim crusts for a clean edge. Slice each sandwich into three or four fingers or into neat triangles.
  7. Garnish and serve: Arrange on a platter. Sprinkle with a tiny pinch of dill or lemon zest, if desired. Serve right away or cover lightly and chill for up to 1 hour.