Smoked Salmon and Egg Salad Tea Sandwiches
  • 3 large eggs
  • 2 ounces sliced smoked salmon (2 slices), finely chopped
  • 1½ tablespoons chopped fresh chives
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • Salt and freshly ground pepper
  • 6 slices of white bread
  1. Place the eggs in a small, heavy saucepan with a tight-fitting lid and add cold water to cover by 1 inch. Bring to a boil over medium-high heat, then turn off the heat, cover the pan with the lid and let stand for 10 minutes. Remove the eggs and place them in a bowl filled with ice water. When cool, peel the eggs and finely chop in a medium bowl. Add the salmon, chives, mayonnaise and sour cream. Season to taste with salt and pepper.
  2. Spread one-third of the egg salad on each of 3 slices of bread. Cover with the remaining bread slices. Trim the crusts and cut each sandwich into 4 triangles.