Smoked Trout Tea Sandwiches – TeaTime Magazine

Smoked Trout Tea Sandwiches

Caesar dressing, celery, parsley, baby kale leaves, and Campari tomatoes combine to create a savory Smoked Trout Tea Sandwiches.

Smoked Trout Tea Sandwiches

  • 2 (3.8-ounce) cans smoked trout*, drained
  • ¼ cup creamy Caesar salad dressing
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped parsley
  • 1⁄8 teaspoon ground black pepper
  • 12 slices very thin wheat bread, frozen
  • 1 cup baby kale leaves
  • 6 slices Campari tomato
  • Garnish: additional baby kale leaves
  1. In a small bowl, combine smoked trout, salad dressing, celery, parsley, and pepper, stirring until well blended.
  2. Using a 2-inch square cutter, cut 12 squares from frozen bread, discarding scraps.
  3. Place baby kale leaves on 6 bread squares. Top each with trout salad, a tomato slice, and a bread square.
  4. Garnish with baby kale leaves, if desired.

*We used Bumble Bee Skinless & Boneless Smoked Trout Fillets in Canola Oil.


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