High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
Salmon are legendary for returning to where they were born to spawn. When you place a tray of these Smoked Salmon and Mascarpone Cheese Canapes on your Afternoon Tea table, your guests will return time and time again to enjoy these decadently rich bite-sized treats. The Mascarpone Cheese (a triple cream, very rich cow’s milk cheese) and the delicate savory taste of the Smoked Salmon will make your guests swoon for more. And they’re so easy to prepare, you can have plenty on hand to serve.
1/3 cup unsalted butter,
"Swim Upstream for Tea"
softened
1/3 cup chives, snipped
1/2 lb. thinly sliced smoked
salmon
1 cup Mascarpone Cheese
4 tablespoons chopped dill
36 (1") rounds bread
(pumpernickel or whole
wheat)
Dill sprigs
Combine the butter and chives.
Cut the salmon into 1" bite-sized pieces.
Stir the Mascarpone Cheese with the chopped dill until fluffy.
Fit a pastry bag with the fine piping tube. Fill the bag with the Cheese/dill mixture. (If you don’t have a pastry bag, you can use a spoon to dollop the cheese instead.)
Spread the butter/chives mixture on the bread rounds. Then place a piece of salmon on the bread rounds. Either pipe a small amount of the Cheese/dill mixture onto the center of each round, or spoon a small dollop onto each. Garnish each with a small dill sprig.
These canapes can be made in advance and refrigerated. When ready to serve, let stand out briefly on your Afternoon Tea table to remove the chill.
To complete your Afternoon Tea table laden with these Smoked Salmon and Mascarpone Cheese Canapes, fill your best china teapot with Elmwood Inn’s Lapsang Souchong tea. It’s a large-leafed black China tea smoked over a bed of pine needles, having a distinctively smoky aroma and flavor that goes well with savory foods. Your guests are sure to make a return visit to your home.
