Tea Sandwiches with Cream Cheese and Asparagus
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- Yield Makes 4 dozen
Ingredients
- 3 salmon steaks (about 2 1/4 pounds total)
- 1 1/2 loaves whole-grain bread, thinly sliced
- 4 cups water
For the Seasoning
- 1 onion, peeled and cut in half
- 5 sprigs fresh flat-leaf parsley
- 5 sprigs fresh thyme
- 1 bay leaf
- 20 whole black peppercorns
For the Topping
- 1/4 cup finely grated fresh horseradish
- 1 1/2 cups nonfat sour cream
- 1 teaspoon coarse salt
- 36 spears asparagus (about 3 pounds), ends trimmed
Directions
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Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake salmon into small pieces, and transfer to a medium bowl. Add horseradish, sour cream, and salt; stir to combine. Set mixture aside.
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Fill a large bowl with ice and water; set aside. Bring a wide, shallow pan of water to a simmer over medium heat. Add asparagus; let simmer until tender, about 3 minutes. Transfer to the ice bath; let cool. Transfer to a cutting board, and slice the asparagus in half lengthwise; set aside.
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Assemble the sandwiches: Spread reserved horseradish-salmon mixture onto each slice of bread. Top half the slices with six asparagus-spear halves, then cover with the remaining slices of bread. Trim crusts, cut each sandwich into four triangles, and serve immediately.
Sounds delicious. Do you think that adding homemade nonfat yogurt for the nonfat sour cream would work as well.