Creamy-artichoke and smoked salmon tea sandwiches


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 Servings
Creamy-artichoke and smoked salmon tea sandwiches

Creamy-artichoke and smoked salmon tea sandwiches.
Photo, Roberto Caruso.

Chatelaine Triple Tested

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


  • 1/2 398-mL can artichoke hearts, drained

  • 1/4 cup chopped walnuts

  • 2 tsp lemon zest

  • 1/8 tsp salt

  • 1/4 cup olive oil

  • 1/4 cup packed finely grated parmesan

  • 8 thin slices pumpernickel bread

  • 2 130-g pkgs smoked salmon

  • 2 tbsp chopped chives

  • 2 cups packed watercress, washed, dried well and tough stems removed


  • Whirl artichokes with walnuts, lemon zest and salt in a food processor until smooth, scraping down sides as needed. Pour olive oil through feed tube while spinning. Add parmesan, whirl until combined, then scrape into a medium bowl. Season with pepper.

  • Spread half of artichoke mixture over 4 slices of pumpernickel. Layer with smoked salmon, then sprinkle with chives. Top with watercress. Spread remaining bread with artichoke mixture, then sandwich. Trim off crusts, leaving clean edges. Slice into tea-sized sandwiches.

Nutrition (per serving)

Calories 417, Protein 21g, Carbohydrates 30g, Fat 25g, Fibre 6g, Sodium 1134mg.

You'll love these decadent tea sandwiches layered with smoked salmon, watercress and creamy artichoke.

Substitution Tip:

Smoked trout works just as well as smoked salmon.