Caviar Tea Sandwiches with Smoked Salmon or Cucumber

By Beleaev Family | Beleaev Caviar & Gourmet

Make eighteen open-faced rye tea sandwiches with 100g smoked salmon, a dill crème fraîche spread and one complete 30g Royal Baeri caviar tin. Six bread slices cut into three rectangles each give six small pieces per person for three people, or three each for six guests as part of a wider canapé spread.

Ingredients for eighteen pieces

Equipment

• Small mixing bowl and spoon
• Sharp bread knife and board
• Digital scale, flat tray and caviar spoon

Open-faced smoked-salmon method

1. Prepare the spread. Mix 100g crème fraîche with the dill and pepper. Do not add salt automatically: both the smoked fish and caviar are already seasoned.
2. Cut the bread before topping. Trim the crusts if desired and cut each of the six slices into three rectangles, eighteen in total. Choose slices large enough for the intended canapé shape.
3. Divide the finished spread. Use the whole prepared dairy mixture across the eighteen bases, keeping the layer even and leaving a narrow dry edge.
4. Add the smoked salmon. Divide 100g sliced salmon evenly across the eighteen pieces, about 5.56g each. Fold the slices neatly rather than pressing them into the bread.
5. Finish with the full tin. Divide 30g caviar evenly across all eighteen pieces, about 1.67g each. Add it last on the salmon and spread.
6. Serve promptly. Present in one layer. Keep the fish, dairy and caviar chilled until assembly and follow their exact pack instructions for any unused portion.

Keep the bread dry and the toppings level

A thin layer of spread holds the fish without saturating the bread. Cut the bases first so the measured salmon and caviar are not removed with the crusts. If the bread is fragile, use a sharp knife and a light sawing motion; do not compress a completed sandwich to force it into shape.

Allergens and handling

This version contains fish, milk and rye, including gluten. A rye loaf may also contain wheat, sesame or other allergens; check the actual loaf and every product label. Use ready-to-eat smoked salmon suitable for the guests being served. Keep the ingredients refrigerated until needed and assemble close to service.

Ten closed cucumber-sandwich fingers

For a cucumber alternative, use ten square white bread slices, 200g thinly sliced cucumber, 100g crème fraîche, 8g chopped dill, 1g lemon zest, a pinch of pepper and a full 20g Royal Baeri tin. Five closed sandwiches cut into two fingers each make ten pieces for five guests at two each.

1. Blot the cucumber well. Mix the crème fraîche, dill, zest and pepper, and reserve about one tenth of the finished spread for the tops.
2. Divide the remaining spread across the ten inner bread faces. Put 40g cucumber on each of five slices and close with the other five.
3. Trim the crusts and cut each sandwich into two fingers. Spread the reserved mixture in ten narrow lines along the tops.
4. Add 2g caviar to every finger and serve promptly. Keep any waiting ingredients refrigerated according to their labels.

This is a separate recipe from the eighteen open-faced smoked-salmon pieces. It uses 20g caviar and no smoked salmon; the original open-faced version uses 30g caviar and 100g salmon.

Frequently asked questions

Can I prepare the bread before guests arrive?

Cut the shapes and organise the chilled ingredients first. Add moist fillings and caviar close to service so the bread stays fresh. Do not leave assembled fish sandwiches standing at room temperature.

How much is used from each pack?

The smoked-salmon version uses 100g from a 200g salmon pack, 100g from a 170g crème fraîche pot and a complete 30g caviar tin. The cucumber version uses no salmon and a complete 20g tin. Follow the exact packs for the unused dairy or fish.

See cucumber cups for a bread-free canapé.

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