Recipe courtesy of Justine Simmons

Dill Smoked Salmon Tea Sandwiches

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings (12 mini sandwiches)
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4 ounces cream cheese

1/4 cup creme fraiche 

2 tablespoons chopped fresh dill

1/2 lemon, zested and juiced

1/2 lemon, zested and juiced 

1/2 red onion, finely chopped 

8 thin slices pumpernickel bread, crusts removed 

1/2 pound sliced smoked salmon (8 slices)

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper


  1. Mix together in a small bowl the cream cheese, creme fraiche, dill, lemon zest and juice, and red onions. Season with salt and pepper.
  2. Spread a little of the cream cheese mixture onto each of the pumpernickel slices. Top half of the slices with two slices of smoked salmon, folded. Top with the remaining bread to make four sandwiches. Cut into thirds to make twelve mini sandwiches.