Ingredients
- 8 ounce container salmon cream cheese spread
- 2 tsp capers minced
- 1 tbsp chives finely chopped
- 1/2 tsp lemon juice
- 1/2 cup butter softend
- 1 tbsp finely chopped tarragon
- 30 slices thinly sliced white bread recommended: Sara Lee
- 1 English cucumber thinly sliced
Servings:
Instructions
- Special equipment: Medium sized star pastry tip
- In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
- Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
- In a small bowl, blend the butter and tarragon and set aside.
- To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
- Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
Recipe Notes
Source: Nibbledish
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