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Home Lunch

Chicken and sage and salmon and dill finger sandwiches

Nici Wickes shares her best finger sandwich recipes for the ultimate afternoon tea. Choose from chicken with sage stuffing or salmon, dill and lime crème fraîche for a deliciously dainty bite
Nici Wickes sandwiches
18
20M
15M
35M

Ingredients

Chicken and sage stuffing filling
Salmon, dill and lime crème fraÎche filling

Method

Chicken and sage stuffing filling

1.In a bowl, mix together the chicken, celery and mayonnaise.
2.Heat the olive oil in a frying pan, then cook the breadcrumbs, sage, chilli and seasoning until golden and crisp. Cool.
3.Butter 2 bread slices, top with the lettuce, then the chicken mix. Spread evenly. Add another buttered slice of bread onto each, then half the stuffing mix, followed by more chicken mix. Top with the remaining bread slices and press firmly. Slice the crusts from each stack. Cut each sandwich into 3 fingers, then halve each of these to make small squares.
4.Store under a slightly damp tea towel until ready to serve.

Salmon, dill and lime crème fraÎche filling

5.Flake the salmon into a bowl, then mix in the crème fraîche, dill, lemon zest and seasoning.
6.Spread between each bread slice. Fold each slice over the filling in half, remove the crusts and press the long edges together firmly. Cut into 3 pouches. Store under a slightly damp tea towel until ready to eat.
  • Each recipe makes 18 small sandwiches. – Making dainty sandwiches can take time to prepare, so take shortcuts where you can. Use store-bought roast chicken, mayonnaise and/or crème fraîche, but add a wow factor, such as crunchy “stuffing” in the chicken sandwiches and lime crème fraîche with salmon.
Note

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