Salmon mousse is a great way to create fancy tea sandwiches for a Victorian teas. Most drinks and tea attendees have their own favorite sandwiches such as the mousse or cucumber and cream cheese. Dress up sandwiches by adding fresh herbs or cutting the bread into shapes with cookie cutters.
Salmon mousse can be made a day in advance and refrigerated. Tea sandwiches can be made early by trimming the crust, but don't cut into triangles until ready to serve. Cover the sandwiches with a damp paper towel and refrigerate in an airtight container until ready to serve. This recipe makes about 16 tea sandwiches.
1 1/2 Tbsp cold water
1/2 Tsp unflavored gelatin
2 oz smoked Atlantic salmon coarsely chopped
1/2 cup sour cream
1 Tbsp prepared horseradish
1 Tsp heavy whipping cream
1/8 Tsp salt
12 slices very thin white sandwich bread.
1. Place water in a small saucepan. Sprinkle gelatin over water, and allow gelatin to soften for about 5 minutes. Warm over low heat, stirring gently until gelatin dissolves. Let the gelatin cool slightly.
2. In a food processor, combine salmon, sour cream, horseradish, cream and salt. Process until mixture is very smooth. On a low setting, add gelatin mixture to the salmon mixture. Mix until fully incorporated. Transfer mixture to a covered contained and refrigerate until mixture is firm. About 4 hour or overnight.
3. Spread 1 1/2 Tbsp salmon mousse onto 1 slice of bread. Top with another slice of bread. Spread another 1 1/2 Tbsp of mouse on the top, and add a third slice of bread.
4. Repeat for remaining bread slices.
5. Trim crusts from all sides of sandwiches. Cut each salmon sandwich into four triangles.