Save this recipe from the birthplace of afternoon tea …
The Langham in London holds a unique place in the history of afternoon tea. Opened in 1865, it was the first place to move this great Victorian tradition from the drawing rooms of the aristocracy into a refined yet accessible experience, enjoyed in the grand setting of a luxury hotel. This cookbook invites readers to create the charming Afternoon Tea of The Langham at home. Recipes range from indulgent creations such as vanilla and salted caramel millefeuille to refined reimaginings of custard creams and battenberg, as well as simple favourites including The Langham’s Signature Scones and savoury treats like these hot smoked salmon and dill pickle sandwiches. Smoked salmon has a long association with finger sandwiches, but in this version the salmon is hot smoked for a richer texture, balancing the sweet acidity of the pickles.
8-12 portions
Ingredients
100g cream cheese
75g crème fraîche
50g Scottish smoked salmon
50g hot smoked salmon
2 teaspoons lemon juice
1 small bunch of dill, tender fronds picked and finely chopped
25g gherkin, finely diced
1 tablespoon gherkin pickle juice
8 slices of brown bread or 8 small brioche rolls
A small bunch of lamb’s lettuce, leaves picked
Salt and freshly ground black pepper
Tiny sprigs of flat-leaf parsley to garnish (optional)
Method
1. Pulse the cream cheese, crème fraîche, smoked salmon, hot smoked salmon and lemon juice in a food processor until all the ingredients are well combined.
2. Scoop the mixture into a bowl and add the dill, gherkin and pickle juice. Mix to evenly combine and season to taste.
3. Lay out the bread slices on your work surface. Divide the salmon mixture equally between all of the slices, spreading it out into an even layer. Place the picked lamb’s lettuce on top of half of the slices, then carefully turn over the remaining bread to sandwich the filling. Cover the sandwiches, then refrigerate for 30 minutes.
4. Slice off the crusts and cut each sandwich into three 3cm x 9cm finger-size portions to serve.
5. If you’re using small brioche rolls, hollow out the centre of each roll and fill it with the salmon mixture. Garnish with a few tiny sprigs of flat-leaf parsley, if you wish.
The Langham Afternoon Tea Book by The Langham. Available at Eason (€24).