Salmon Salad Tea Sandwiches

🧂 Ingredients

• 12 ounces canned salmon

  or 2 6-ounce salmon fillets, cooked and flaked
• 1/4 cup celery

  finely chopped
• 1/3 cup mayonnaise
• 2 tablespoons fresh dill

  finely chopped
• 1/4 teaspoon paprika
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon fine sea salt
• 16 slices wheat bread

  frozen
• fresh dill sprigs

  for serving

Instructions

• 1 Place canned or cooked, flaked salmon in a bowl along with finely chopped
  celery.
• 2 In a separate bowl, combine the mayonnaise, chopped dill, lemon juice, paprika,
  sugar, and salt. Stir, cover, and chill until cold.
• 3 Using a 1 3/4-inch square cutter, cut 32 shapes from frozen bread slices. Spread
  a thin layer of butter or cream cheese to prevent sogginess. Then spread a thick
  layer of salmon salad evenly onto 16 squares. I like to use a cookie scoop
  [https://www.amazon.com/dp/B0000CDVD2?th=1&linkCode=ll1&tag=31daily-20&linkId=3207c29b1d2f9683b51dc7d21ac3eefe&language=en_US&ref_=as_li_ss_tl]
  (affiliate link) for even portions. Top with remaining squares, and press down
  very lightly. If you want to square up the edges, a small offset spatula works
  wonders!
• 4 Top each finger sandwich with a sprig of fresh dill and serve immediately.
• 5 If not serving immediately, cover tea sandwiches with damp paper towels to
  prevent drying and store in an airtight container for up to 1 hour. Otherwise,
  refrigerate the filling and assemble and garnish the sandwiches when ready to
  serve.

Nutrition Info