RECIPE: Cucumber-Basil Sandwiches and Smoked Salmon and Radish Dip from Emily Richards

Emily Richards shows CTV’s Colton Wiens how to create a beautiful afternoon tea for Mother’s Day.

Cucumber-Basil Sandwiches

Here is a classic tea sandwich, with a twist of course! Using English cucumbers means less seeds and a crunchy crispness for your sandwiches.

Ingredients:

• 10 slices white bread, crusts removed
• 1/4 cup (60 mL) salted butter, very soft                               
• 1 tbsp (15 mL) mayonnaise                                      
• 2 tbsp (30 mL) chopped fresh basil or mint      
• Half an English cucumber, peeled and thinly sliced
• Fresh ground black pepper (optional)

Lay bread slices down on work surface.

In a bowl, stir together butter, mayonnaise and basil until well combined. Spread over bread slices. Lay cucumber on half of the bread slices. Sprinkle with pepper, if desired. Top with remaining bread.

Cut each sandwich in half on the diagonal.

Makes: 20

Smoked Salmon and Radish Dip

Tuck a few Everything Bagel-spiced pretzel chips alongside this dip. Veggie sticks or thick kettle chips would also be great crunchy dipper ideas.

Ingredients:

• 1 cup (250 mL) smooth cottage cheese
• 3/4 cup (175 mL) sour cream
• Pinch each salt and pepper
• 4 oz (125 g) smoked salmon, finely chopped
• 1/2 cup (125 mL) finely chopped red radishes (about half bunch)
• 1 clove garlic, minced

In a large bowl, beat together cottage cheese, sour cream, salt and pepper. Stir in salmon, radishes and garlic. Transfer to a serving bowl.

Yield: 2 cups (500 mL)

Make-ahead: Cover and refrigerate in airtight container for up to 2 days; let stand at room temperature for 30 minutes before serving.

This recipe is from Emily’s cookbook Best of Bridge 5-Ingredient Cooking, Robert Rose 2020.