Tea Sandwiches with Cream Cheese and Asparagus

In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread. The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.
Martha Stewart Living, July 2001
  • Yield Makes 4 dozen
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  • 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

    1. 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.

    2. 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.

    3. 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.

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