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I love to make lunch plates, and as a big fan of sprouts and microgreens, I found these smoked salmon tea sandwiches are so easy to assemble quickly for a small brunch gathering. I’ve used a heart-shaped cookie cutter to create these elegant party appetizers to be particularly adorable for weddings, showers or Valentines Day, but use this flavor combination on any shape cutter you have on hand.
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How to Make Smoked Salmon Avocado Tea Sandwiches
Step 1: Gather ingredients. The only cooking you’ll need to do is make hard-boiled eggs, so this may be the easiest brunch recipe you make all year. Start the pot of boiled water.
Step 2: Add avocado and spices to a food processor. Pulse until smooth.
If you don’t have a food processor, you can use a fork to mash together.
Step 3: On your cutting board: Use your cookie-cutter to cut out the bread shapes by pressing down firmly on the bread.
Step 4: Spread the avocado mixture on the cutouts, then stack a slice of salmon, add salt and pepper.
Step 5: Add a slice of hard boiled egg and garnish with sprouts and cumin seeds.
Tools and Equipment
- Food processor
- Cookie cutter (heart shape shown) or round juice glass
- Cutting board and knife
- Pot and large spoon for boiling the eggs
- Measuring spoons
Tips for Success
- You can use any cookie cutter you have on hand to make the bread cutout, but you can also use an upside-down juice glass to make a round shape.
- If you don’t have a food processor, use a fork to mash the avocado and spices together. Keep it as chunky as you desire, but a smooth mixture will layer on a bit better under the stack of salmon, egg, and sprouts.
- Not a good appetizer to make in advance. Best enjoyed the same day, since the avocado will soften and moisten the bread within the hour.
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Smoked Salmon Avocado Tea Sandwiches
Equipment
- Food processor
Ingredients
Avocado spread
- 2 large avocados peeled
- 1/2 lemon juiced (about 1 tablespoon)
- 1/2 tsp dried oregano
- 1/2 tsp chili flakes
- 1/4 tsp black pepper
- salt to taste
- 1 tbsp black cumin seeds divided
For assembly
- 8 slices white bread your favorite
- 8 oz cold smoked salmon sliced
- 2 eggs
- 1/2 cup radish sprouts or any microgreens
Instructions
Prepare the avocado spread
- Peel the avocados and add them to a food processor.
- Add the juice of half a lemon, black pepper, chili flakes, oregano, and salt to taste.
- Blend until combined but still slightly chunky, leaving small pieces of avocado.
- Transfer to a small bowl, stir in about 1/3 of the black cumin seeds, and set aside.
Boil the eggs
- Place the eggs in a small saucepan and cover with water. Bring to a boil.
- Cook to your preference: 7 to 8 minutes for hard-boiled or 5 to 6 minutes for soft-boiled. Cool, peel, and slice.
Cut the bread
- Cut each slice of white bread into a heart with a heart-shaped cookie cutter.
Assemble
- Spread about 1 1/2 to 2 tablespoons of the avocado mixture onto each bread cutout.
- Roll up a piece of smoked salmon (about 1 oz for each open-faced sandwich) and stack on the avocado mixture, then sprinkle with black cumin seeds.
- Carefully slice the eggs and add a slice on top of the salmon.
- Finish with radish sprouts, a pinch of salt and a pinch of cumin seeds.
Nutrition
The bottom line
Even if you don’t want to create cute shapes out of the bread, the toppings for these open-faced easy tea sandwiches are irresistible. Want more to choose from?
- Baked Prosciutto Cups with Whipped Goat Cheese
- Mini Greek Salad Skewers
- Open-Faced Cucumber Sandwiches
- Prosciutto-Wrapped Asparagus
- Asparagus Tart with Brie and Phyllo Dough
- Caprese Salad Skewers
