Fish

Sandwiches in breadboxes

Name: Sandwiches in breadboxes
Prep time: 30 min
Total time: 30 min
Yield: 72
Ingredients: 2 loaves of sliced white bread; Unsalted butter, to spread; 2 teaspoons finely grated lemon zest, plus 1 tablespoon juice; 150g cream cheese, softened; 200g smoked salmon slices; 200g goat's curd or soft goat's cheese; 1 telegraph cucumber

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30m

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Looking for an interesting way to present the sandwiches at your next function? Look no further.

2 loaves of sliced white bread
Unsalted butter, to spread

Smoked salmon and lemon cream-cheese

2 teaspoons finely grated lemon zest, plus 1 tablespoon juice
150g cream cheese, softened
200g smoked salmon slices

Goat's curd and cucumber

200g goat's curd or soft goat's cheese
1 telegraph cucumber

Method

1.

For the smoked salmon filling, combine the lemon zest, juice and cream cheese in a bowl. Season to taste with salt and pepper. Spread half the slices of 1 loaf of bread with butter, and the other half with the cream cheese mixture. Cover cream cheese with smoked salmon, season with pepper, then top with buttered bread. Using a serrated knife, remove crusts and cut each sandwich into 4 triangles.
2.

For the goat's curd and cucumber sandwiches, butter half the slices of the remaining loaf of bread. Spread the remaining slices of bread with the goat's curd, then season with salt and pepper. Cut the cucumber into lengths about the same size as the bread, then slice thinly lengthways. Lay cucumber slices over the cheese, then top with buttered bread. Using a serrated knife, remove the crusts from the sandwiches and cut each sandwich into 3 fingers.

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