Smoked Salmon Seashell Tea Sandwiches

Smoked Salmon Seashell Tea Sandwiches

Celine of @celines_eats uses cookie cutters to make these elegant and versatile tea sandwiches!


These Smoked Salmon Tea Sandwiches are super simple to make yet are sure to impress! They are perfect for entertaining since your guests can enjoy a savory, beautiful handheld sandwich that comes together quickly, so you won’t be tied down in the kitchen. I love the elegant seashell design and I definitely plan on serving these for brunch too! 

Smoked Salmon Tea Sandwiches

Yield: 3 full sandwiches or 6 open-faced sandwiches

What you need:

CookieCutterKingdom's 4-inch Seashell Cookie Cutter


- 1 sheet frozen puff pastry (preferably all-butter), thawed according to manufacturer’s instructions

- 2 oz. cream cheese, slightly softened

- 1 tbsp fresh dill, chopped + more for garnish, if desired

- ½ lemon, zested

- ¼ seedless cucumber, thinly sliced

- 3-6 slices of smoked salmon, depending on number of sandwiches

Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper.

Lightly flour a work surface and unfold thawed puff pastry on it. Use the seashell cookie cutter as a guide to make sure the puff pastry can fit six cutouts. If puff pastry is too small, use a rolling pin to gently roll out the dough to the correct size. 

Cut out six seashells from the puff pastry, pierce them all over with a fork, and place them on the prepared baking sheet. (Suggestion: brush scraps of puff pastry with egg wash and sprinkle with cinnamon-sugar or shredded cheese for a quick snack!) Freeze briefly, about 5 minutes, to firm the dough and help retain its shape while baking in the oven. Bake for 10-15 minutes, or until golden brown. Let cool on wire rack. 

In small bowl, combine cream cheese, dill, and lemon zest. Take one puff pastry seashell and spread dill-lemon cream cheese on top; layer with two sliced cucumbers and one slice of smoked salmon; garnish with dill if desired.

If making full sandwiches, repeat with half of seashells and top with remaining half. If making open-face sandwiches, repeat with remaining seashells.
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