Smoked Salmon–Wasabi Tea Sandwiches
Makes 24 / These sandwiches can be made up to two hours ahead; refrigerate, covered with damp paper towels, to keep the bread moist. Look for wasabi (horseradish) powder in your market’s Asian foods section.
1 tablespoon wasabi powder
2 teaspoons water
8 ounces Neufchâtel cream cheese, room temperature
1 tablespoon lemon juice
1 tablespoon grated lemon zest (1-2 lemons)
1 tablespoon capers
12 thin slices whole-wheat or dark bread, crusts trimmed
8 ounces thinly sliced smoked salmon
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
Enjoy with a simple green tea, or herbal honeybush, peach, or apricot tea. 1. In a medium bowl, mix wasabi powder with water to form a paste. Add cream cheese, lemon juice, zest, and capers. Beat with an electric mixer until well combined.
2. Place bread slices on a work surface. Spread each slice with wasabi cream cheese, dividing equally. Top six bread slices with smoked salmon, dividing equally. Sprinkle basil and chives over salmon. Top with remaining bread slices, cheese-side down. Cut each sandwich into four triangles.