Sándwiches de té de salmón ahumado y eneldo, elegantes y fáciles, perfectos para el brunch

Ingredientes

• Smoked salmon (cold-smoked), thinly sliced
• Soft white sandwich bread or brioche, crusts removed
• Cream cheese, softened
• Greek yogurt or sour cream (optional, for lighter texture)
• Fresh dill, finely chopped
• Lemon zest and a squeeze of lemon juice
• Capers, drained and chopped (optional)
• Thin cucumber slices (optional, for crunch)
• Freshly cracked black pepper
• Kosher salt (use lightly; salmon and capers are salty)
• Unsalted butter, softened (optional, for a classic tea-sandwich finish)

Preparación

1. 1

   Make the spread: In a bowl, mix cream cheese with a spoonful of Greek yogurt or sour cream. Stir in dill, lemon zest, a tiny squeeze of lemon juice, black pepper, and chopped capers if using. Taste and adjust salt sparingly.

2. 2

   Prep the bread: Trim crusts from the bread for clean edges. If you prefer, lightly butter the bread to create a moisture barrier and classic tea-sandwich flavor.

3. 3

   Assemble the layers: Spread a thin, even layer of the dill cream cheese on each slice. Lay cucumber slices on half the bread (optional), then top with smoked salmon in an even layer.

4. 4

   Close and press: Top with the second slice, spread-side down. Gently press to help everything adhere without squishing.

5. 5

   Chill briefly: For the neatest cuts, chill the sandwiches for 10–15 minutes. This firms the filling and keeps edges clean.

6. 6

   Cut to size: Slice into neat rectangles, triangles, or small squares. Wipe the knife between cuts for sharp edges.

7. 7

   Finish and serve: Garnish the platter with extra dill and lemon wedges. Serve slightly chilled or at cool room temperature.