Follow these steps for perfect results
White bread
sliced
Eggs
hard boiled
Capers
rinsed and finely chopped
Chives
chopped
Mayonnaise
Cress
White pepper
Radishes
very finely sliced
Butter
Anchovy fillets
Butter
Cucumber
de-seeded and finely sliced
Dill
finely chopped
Smoked salmon
sliced
Brown bread
sliced
Lemon
juice
Black pepper
Prepare the egg, caper mayo and cress sandwich.
Peel the eggs and mash them with a fork.
Stir in capers, chives, and mayonnaise.
Season with white pepper.
Divide the egg mixture between two slices of white bread.
Top with the remaining slices of white bread.
Remove the crusts and cut into finger sandwiches.
Prepare the radish and anchovy butter sandwich.
Finely chop the anchovies.
Mash the anchovies into the butter with a fork.
Mix until well combined.
Spread two pieces of white bread with the anchovy butter.
Add a layer of finely sliced radishes on each.
Top with the remaining bread.
Remove the crusts and slice into fingers.
Prepare the smoked salmon, cucumber and dill butter sandwich.
Mix the butter, dill, and a few drops of lemon juice together.
Season the butter with black pepper.
Spread a layer of the dill butter over two slices of brown bread.
Top with a layer of finely sliced cucumber followed by a layer of smoked salmon.
Top with the remaining bread.
Remove the crusts and slice into fingers.
Serve all sandwiches together.
Expert advice for the best results
Use high-quality bread for best results.
Make sure all ingredients are fresh.
Chill sandwiches for 30 minutes before serving.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance
Arrange finger sandwiches neatly on a platter.
Serve with a cup of tea.
Ideal for afternoon tea or a light lunch.
Classic pairing
Such as Sauvignon Blanc
Discover the story behind this recipe
Classic British afternoon tea item
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