Brioche Tea Sandwiches

  • Preparation Time40 mins
  • Serves24
  • DifficultyMedium

For the smoked salmon and cucumber (per sandwich)

1 slice brioche bread
1/2 tsp Dijon mustard
2 cucumber slices
1/2 slice smoked salmon
2-3 capers

For the prawn and egg (per sandwich)

1 slice brioche bread
2-3 leaves baby rocket
1 hard boiled egg
1 cooked, peeled prawn
1 tsp dill mayonnaise

For the chocolate, almond and raspberry (per sandwich)

1 tbsp pure almond butter, at room temperature
1/2oz dark chocolate, melted
1 slice brioche bread
1 fresh raspberry

For the cream cheese and cherry (per sandwich)

2 dried cherries
Splash brandy
1oz cream cheese, room temperature
2 slices brioche bread

For the Smoked Salmon and Cucumber: Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.

For the Shrimp & Egg with Dill: Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.

For the Chocolate, Almond and Raspberry: Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.

For the Cream Cheese and Cherry: Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.

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