This sandwich, modified slightly from The Barefoot Contessa Cookbook, features a homemade herb butter to complement the smoked salmon.
For the herb butter
1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon minced garlic (or to taste)
1 1/2 teaspoons minced scallions (white and green parts)
1 1/2 teaspoons minced dill
1 1/2 teaspoons minced flat leaf parsley
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches
14 slices firm white bread (don’t use anything too soft or squishy)
4 ounces smoked salmon
For the herb butter, combine all the butter ingredients. This can be done by hand or you can use a stand mixer with a paddle attachment. Beat until mixed but do not whip.
For the sandwiches, spread a thin layer of herb butter on one side of each slice of bread. Place a slice of smoked salmon on 7 slices of bread. Top with the remaining 7 slices of bread, butter side down.
Place the sandwiches on a sheet pan, covering with a barely damp paper towel. Seal the sheet pan with plastic wrap and refrigerate until the butter is very cold.
To serve, cut off crusts from each sandwich then cut into quarters – triangles, squares, or soldiers. Serve chilled.
From The Barefoot Contessa Cookbook © 1999 by Ina Garten
- Prep Time: 35 minutes
- Inactive Time: 2 hours
- Category: Sandwiches, Appetizers
- Cuisine: American
- Serving Size: 1 tea sandwich (1 quarter of a full sandwich)
- Calories: 33.84
- Sugar: 0.01 g.
- Sodium: 104.11 mg.
- Fat: 3.45 g.
- Saturated Fat: 2.08 g.
- Carbohydrates: 0.04 g.
- Fiber: 0.01 g.
- Protein: 0.78 g.
- Cholesterol: 9.61 g.
Keywords: smoked salmon, herb butter, Barefoot Contessa