I just put together Smoked Salmon Tea Sandwiches Barefoot Contessa and the stack of cucumber, salmon, egg, and chicken bites looks ridiculously fancy for a 60 minute, 12-person spread.
I love Smoked Salmon Tea Sandwiches Barefoot Contessa because they hit the exact spot between fancy and totally comfortable. I’m obsessed with layers of smoked salmon and the tang of cream cheese, tiny bites that feel serious but effortless.
Brunch Tea Sandwiches are my go-to when I want something that looks grown-up without fuss. And people act like they’re delicate, but they’re bold and salty and slightly smoky.
Short bread, silky spread, bright smoke, repeat. I grab three before anyone notices.
Addictive. Simple.
Completely snackable and impossible to stop. No pretension, just righteous little sandwiches that make me weak now.
Ingredients
- Bread: soft base that holds everything, it’s perfect for dainty bites.
- Butter: adds richness and keeps bread from getting soggy, basically comfort.
- Cream cheese: creamy tang, makes fillings smooth and a little luxe.
- Mayonnaise: brings silkiness and moisture, it’s the glue here.
- Cucumbers: cool crunch, light and refreshing between creamy layers.
- Smoked salmon: salty, silky protein that feels fancy but easy.
- Eggs: solid protein, creamy yolk texture that’s homey and filling.
- Cooked chicken: hearty, meaty filling that makes sandwiches more substantial.
- Celery: crisp bite and mild peppery note, keeps things lively.
- Dijon mustard: tangy kick, wakes up milder fillings, basically zip.
- Lemon juice: bright acid, cuts richness and keeps flavors fresh.
- Dill: fresh herb, grassy and soft, pairs great with fish.
- Chives: mild oniony zip, pretty garnish and little flavor punches.
- Salt: essential seasoner, makes all components taste like themselves.
- Pepper: warm background spice, don’t overdo it, just enough.
- Capers: briny pops for salmon, Plus they add fun little bites.
Ingredient Quantities
- 36 slices white sandwich bread, crusts removed (about 3 standard loaves worth)
- 8 tablespoons unsalted butter, softened
- 12 ounces cream cheese, softened (about 1 1/2 standard packages)
- 3/4 cup mayonnaise, divided
- 2 English cucumbers, very thinly sliced
- 8 ounces smoked salmon, thinly sliced
- 6 large eggs, hard boiled and peeled
- 2 cups cooked chicken, finely chopped or shredded
- 2 celery stalks, finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice, divided
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Optional capers, drained, about 2 tablespoons for the salmon sandwiches
How to Make this
1. Lightly toast the bread slices if you like a little structure, then trim off the crusts and lay the slices flat; soften the butter and spread a thin layer on one side of every slice so they don’t get soggy later.
2. Make the cream cheese spread by beating together the softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; taste and adjust seasoning.
3. For the cucumber sandwiches: pat the cucumber slices dry on paper towels so they dont make the bread soggy, then spread some of the cream cheese mixture on the bread, arrange a single layer of cucumber slices, sprinkle a pinch more dill and a tiny grind of pepper, then top with another slice of buttered bread and press gently.
4. For the smoked salmon sandwiches: mix 1/4 cup mayonnaise with 1 tablespoon lemon juice, 1 tablespoon chopped dill and 1/4 teaspoon salt; spread on bread, layer thin slices of smoked salmon, add a few drained capers if using, a few snips of chives, and close with another slice of bread.
5. For the egg salad sandwiches: finely chop the hard boiled eggs and combine with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped chives, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; mash to your preferred texture, spread on bread and top with a second slice.
6. For the chicken sandwiches: mix the chopped cooked chicken with the diced celery, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/4 teaspoon salt and 1/4 teaspoon pepper; taste and adjust, then spread on bread and close.
7. Trim each completed sandwich into quarters or fancy shapes with a cookie cutter if you want tea-party style; wiping your knife between cuts keeps edges neat.
8. Arrange the different sandwich types on a platter, alternating colors and flavors so they look pretty; garnish the salmon ones with extra dill and a few capers, and sprinkle a little extra chopped chives over the cucumber and egg sandwiches.
9. Cover the platter loosely with plastic wrap and refrigerate up to an hour before serving so flavors meld and the bread firms up a bit; if making earlier, keep filling and bread separate and assemble within 2 hours for best texture.
10. Quick tips: always drain watery ingredients and pat dry, spread butter first as a moisture barrier, use very thin slices of cucumber and salmon for delicate sandwiches, and keep seasonings modest so each filling stands out.
Equipment Needed
1. Chef’s knife (sharp)
2. Cutting board
3. Mixing bowls (small and medium)
4. Spatula and/or rubber scraper
5. Electric hand mixer or whisk
6. Measuring cups and spoons
7. Mandoline or vegetable peeler for very thin cucumber slices
8. Cookie cutters or sharp paring knife for trimming shapes
9. Platter for arranging sandwiches
10. Paper towels and plastic wrap
FAQ
Barefoot Contessa Tea Sandwiches Recipe Substitutions and Variations
- 36 slices white sandwich bread: swap for whole wheat or multigrain sandwich bread for nuttier flavor, or use a soft brioche for richer, slightly sweet bites; for gluten-free needs use a dense gluten-free sandwich loaf (trim crusts same way).
- 12 ounces cream cheese: use Neufchâtel cheese for lower fat but same texture, or mix equal parts ricotta and sour cream for a lighter, slightly grainier spread that still holds up well.
- 3/4 cup mayonnaise: replace half or all with plain Greek yogurt for tang and less fat, or use a good quality olive oil mayo for a fruitier, smoother taste.
- 8 ounces smoked salmon: sub with smoked trout or gravlax for similar smoky-salty notes, or use thinly sliced smoked turkey or ham if you want a non-fish option.
Pro Tips
1. Always dry the cucumber and salmon really well before assembly. Wrap cucumber slices in paper towels and press gently to get rid of surface water, and lay smoked salmon on a towel for a minute. If anything is damp the bread goes soggy fast.
2. Put a thin layer of butter on every slice first. It acts like a moisture barrier and keeps the bread from getting soggy, plus it helps the sandwiches hold together when you stack them. Don’t pile it on though, just a light smear.
3. Keep the fillings slightly under-seasoned at first, then taste and adjust. It’s easier to add more salt, lemon or mustard than to fix something that’s too sharp. Also chilling the fillings for 20 minutes before assembling helps flavors blend and makes spreading easier.
4. If you need to make them in advance, assemble only up to an hour ahead. For longer waits keep bread and fillings separate in airtight containers and put them together 30 to 60 minutes before serving. If sandwiches sit wrapped tight they can get limp, so a loose cover in the fridge for short holds is better.
Barefoot Contessa Tea Sandwiches Recipe
I just put together Smoked Salmon Tea Sandwiches Barefoot Contessa and the stack of cucumber, salmon, egg, and chicken bites looks ridiculously fancy for a 60 minute, 12-person spread.
18
servings
398
kcal
Equipment: 1. Chef’s knife (sharp)
2. Cutting board
3. Mixing bowls (small and medium)
4. Spatula and/or rubber scraper
5. Electric hand mixer or whisk
6. Measuring cups and spoons
7. Mandoline or vegetable peeler for very thin cucumber slices
8. Cookie cutters or sharp paring knife for trimming shapes
9. Platter for arranging sandwiches
10. Paper towels and plastic wrap
Ingredients
-
36 slices white sandwich bread, crusts removed (about 3 standard loaves worth)
-
8 tablespoons unsalted butter, softened
-
12 ounces cream cheese, softened (about 1 1/2 standard packages)
-
3/4 cup mayonnaise, divided
-
2 English cucumbers, very thinly sliced
-
8 ounces smoked salmon, thinly sliced
-
6 large eggs, hard boiled and peeled
-
2 cups cooked chicken, finely chopped or shredded
-
2 celery stalks, finely diced
-
1 tablespoon Dijon mustard
-
2 tablespoons fresh lemon juice, divided
-
2 tablespoons fresh dill, chopped, plus extra for garnish
-
2 tablespoons fresh chives, finely chopped
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
Optional capers, drained, about 2 tablespoons for the salmon sandwiches
Directions
- Lightly toast the bread slices if you like a little structure, then trim off the crusts and lay the slices flat; soften the butter and spread a thin layer on one side of every slice so they don't get soggy later.
- Make the cream cheese spread by beating together the softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; taste and adjust seasoning.
- For the cucumber sandwiches: pat the cucumber slices dry on paper towels so they dont make the bread soggy, then spread some of the cream cheese mixture on the bread, arrange a single layer of cucumber slices, sprinkle a pinch more dill and a tiny grind of pepper, then top with another slice of buttered bread and press gently.
- For the smoked salmon sandwiches: mix 1/4 cup mayonnaise with 1 tablespoon lemon juice, 1 tablespoon chopped dill and 1/4 teaspoon salt; spread on bread, layer thin slices of smoked salmon, add a few drained capers if using, a few snips of chives, and close with another slice of bread.
- For the egg salad sandwiches: finely chop the hard boiled eggs and combine with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped chives, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; mash to your preferred texture, spread on bread and top with a second slice.
- For the chicken sandwiches: mix the chopped cooked chicken with the diced celery, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/4 teaspoon salt and 1/4 teaspoon pepper; taste and adjust, then spread on bread and close.
- Trim each completed sandwich into quarters or fancy shapes with a cookie cutter if you want tea-party style; wiping your knife between cuts keeps edges neat.
- Arrange the different sandwich types on a platter, alternating colors and flavors so they look pretty; garnish the salmon ones with extra dill and a few capers, and sprinkle a little extra chopped chives over the cucumber and egg sandwiches.
- Cover the platter loosely with plastic wrap and refrigerate up to an hour before serving so flavors meld and the bread firms up a bit; if making earlier, keep filling and bread separate and assemble within 2 hours for best texture.
- Quick tips: always drain watery ingredients and pat dry, spread butter first as a moisture barrier, use very thin slices of cucumber and salmon for delicate sandwiches, and keep seasonings modest so each filling stands out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 172g
- Total number of serves: 18
- Calories: 398kcal
- Fat: 26.4g
- Saturated Fat: 10.5g
- Trans Fat: 0.04g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 122.8mg
- Sodium: 712mg
- Potassium: 261mg
- Carbohydrates: 31.6g
- Fiber: 1.5g
- Sugar: 4.2g
- Protein: 15.4g
- Vitamin A: 600IU
- Vitamin C: 1mg
- Calcium: 101.2mg
- Iron: 2mg
