Brioche Tea Sandwiches

Ingredients

• 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

Use imperial measurements

Method

How to make Brioche Tea Sandwiches

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.