| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | about 30 sandwich flowers |
Ingredients
- 1 (8-ounce) container salmon cream cheese spread
- 2 teaspoons capers, minced
- 1 tablespoon chives, finely chopped
- 1/2 teaspoon lemon juice
- 1/2 cup butter, softened
- 1 tablespoon finely chopped tarragon
- 30 slices thinly sliced white bread (recommended: Sara Lee)
- 1 English cucumber, thinly sliced
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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 283 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 35 mg |
| Sodium | 386 mg |
Reviews
I like the flavor, but I did cut these into little individual flower shapes with a 1″ cutter and added the cream cheese mix sfter they were cut out to make a cute little design. Flavor-wise, they were refreshing and light, not overly “fishy”. I love lox and bagels, and actually plan to use everything bagel rounds next time to give it a little more testure and flavor as opposed to white bread (which can get mushy fast).
These were probably the worst ‘tea’ sandwiches I’ve ever eaten. Do not make these. My mom made these for my baby shower and they were so gross we didn’t even serve them. Butter, Lox and Cucumbers…. think about it. BAD recipe!!!!!!!
I used regular cream cheese (which tastes terrific w/ the chives and capers) and I copied Michelle’s idea of putting it INside the sandwiches. I used a scalloped round cookie cutter for the bread, so they were easy to pick up. Really not bad for a quick recipe.
Pretty design, but if you design it like that how are you supposed to eat it. No seriously Sandra. Where are you supposed to hold it?
My grandaughter and I saw this on your show and she wanted to make them and we both loved them. Will continue to make these for parties
I made this recipe for my son. I didn’t like it, but he thought it was the worst thing he has ever tasted. When he picked up the first one, he got cream cheese all over his hand and the top slice of bread fell off ONto the floor. He managed to take a bite of another one and hated it. It seems like he now views everything I make with suspicion. Terrible recipe, especially for kids. (The Spring Picnic episode said this was an excellent dish for children.)
These are a perfect lunch on a hot summer day but just used as a spred on bread with the crust cut off, didn’t bother with the cookie cutter or the pastry bag.
but the rest was pretty good. fun to make
Only thing I change is I put the salmon cream cheese inside the sandwich to make it easier to pick up. But the cookie cutter idea is wonderful! Thanks Sandra!!
And they were really boring, taste-wise. Sorry, not much to recommend about these.