Smoked Salmon with Herbed Cream Cheese on Rye

For a bridal tea with a little elegance and a touch of flair, these smoked salmon and herbed cream cheese sandwiches are as refined as a lace glove and as bold as a good lipstick.

Layered on rye with fresh dill and lemony cream cheese, they bring just the right balance of sophisticated and sassy.

Whether you’re under a garden arbor or gatherin’ in a sun-filled parlor, these bites are bound to turn heads and tickle tastebuds—all without stealin’ the bride’s spotlight..

Smoked Salmon with Herbed Cream Cheese on Rye

Makes: About 24 tea sandwiches
Time: 30 minutes

🌿 Ingredients:

• 8 oz cream cheese, softened

• 2 tbsp sour cream or crème fraîche (for that extra smooth texture)

• 1 tbsp fresh dill, finely chopped

• 1 tbsp fresh chives, finely chopped

• 1 tsp lemon zest

• 1 tsp fresh lemon juice

• Salt & black pepper, to taste

• 6–8 slices smoked salmon, thinly sliced

• 12 slices cocktail rye bread (or regular rye, trimmed and halved)

• Optional garnish: dill sprigs, capers, or thin cucumber slices

💁‍♀️ Instructions:

1. Make the Herbed Cream Cheese:
   In a bowl, blend together cream cheese, sour cream, dill, chives, lemon zest, and lemon juice until smooth. Season with salt and pepper to taste. Chill for about 15 minutes if you're fancy like that.

2. Assemble the Sandwiches:
   Spread a generous layer of herbed cream cheese onto each slice of rye bread. Top with a delicate layer of smoked salmon—don't you pile it high now, keep it graceful like a ballroom curtsy.

3. Trim & Cut:
   If using larger rye slices, trim the crusts and cut into halves or quarters. Cocktail rye works as-is, no trimming needed.

4. Garnish & Serve:
   Add a sprig of dill, a caper, or a paper-thin cucumber slice right on top for that little extra ooh la la.

Lilly’s Bridal Tea Tip:
Serve chilled on a tiered tray with a bit of sparkle—these beauties pair wonderfully with a crisp white wine or iced herbal tea with lemon wheels.