These simple tea sandwiches offer a variety of colour, taste and texture when presented together.
Smoked Salmon and Cucumber (per sandwich)
Shrimp and Egg with Dill (per sandwich)
Chocolate Almond Raspberry (per sandwich)
Cream Cheese and Cherry (per sandwich)
Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.
Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.
Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.
Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.