I’m not great at making decisions sometimes – both small (I’m the kind of person who stands at the open fridge door for ten minutes trying to decide what I want for dinner ) and large ones – don’t even get me started on choosing a uni for my master’s. Or going to a nice café with my mum and having to decide on a piece of cake when there are twenty different ones and they all look awesome. That’s why I think afternoon tea has a fantastic concept – everything is cute and small and you get to eat a little bit of everything – no hard decision making!
So I’ve been working on a little project to come up with some afternoon tea recipes – for two. Because sometimes you just want to have a friend over to catch up and eat lots of tasty things, and be able to have a little bit of everything without absolutely massive amounts of time and work involved.
And while it’s probably still a bit of effort, all in all I think it’s quite manageable because you can do stuff ahead and no one’s telling you to make all of it (though it’s all really tasty.) Today I’m starting off with a tea sandwich recipe and there will be scones and a few British inspired tea treats as well over the next weeks. (So keep checking back or subscribe via the handy little button to your right if you want.)
When I think of quintessentially British tea sandwiches, the first two that pop into my head are cucumber and smoked salmon. Since I think cucumbers are okay (though really not that exciting taste wise) and smoked salmon is basically the best thing since sliced bread, you can guess which one I went for.
The classic combo seems to be smoked salmon and cream cheese – I have to admit that while I don’t dislike it, I actually prefer just a bit of butter, lemon and pepper. (I think it’s because I massively love smoked salmon and the cream cheese can sometimes overpower it a bit, where as this humble arrangement makes the salmon the star of the show.) Also living in Edinburgh has made me a proper smoked salmon snob. So I would recommend Scottish salmon, but whatever you like/can find, obviously.
2 slices malted grain bread
40g smoked salmon
1 tsp salted butter or margarine, room temperature & spreadable
1. Take your two slices of bread and cut the crust off (if you want to be all posh) – or leave them on (if you’re not that bothered).
2. Mix the butter with a dash of lemon juice and a bit of pepper. Spread on one slice of the bread.
3. Arrange the smoked salmon on top of the buttered bread. Sprinkle with a little more lemon juice and pepper.
4. Top with your unbuttered slice of bread and cut in half.