These sweet and savory tea sandwiches are by Martha Stewart. She suggests that you can use an array of fruits and vegetables, from red strawberries to golden or violet beets and the shades in between. You can include cream cheese and honey, herby Boursin or ricotta with lemon, whatever takes your fancy. Or you can use smoked salmon, shrimp, chicken etc
We have decided to do four different sandwiches, two on brown, two on white sliced bread ( with crusts removed) and fillings which should provide vibrant colours.
YELLOW: Coronation chicken with mango on white bread
GREEN: Cucumber with herby cream cheese on white bread
ORANGE: Shrimp in Marie Rose sauce on brown bread
PINK: Thickly sliced pink radishes with salted butter on brown bread.
The sandwich fillings are fairly self explanatory but below is a recipe for the coronation chicken and the marie rose sauce for the shrimp.
Coronation chicken:
- Barbeque cooked chicken shredded/ or cooked chicken breast cubed.
- 90 g(3 oz) mayonnaise
- ½ fresh mango cubed
- 1 tbsp mango chutney
- 2 tsp curry powder
- 1 tsp turmeric
- 3 tsp lemon juice
- 2 tsp dijon mustard
- 1 tsp celery salt
Shrimp and Marie Rose Sauce:
- 200g of cooked peeled prawns/shrimp (I tend to use large ones and halve them)
- 1 tbsp mayonnaise
- 2 tbsp crème fraîche (use half fat if you want)
- 1 washed unwaxed lemon, zest and juice
- 1 tsp cayenne pepper
- 2 tsp tomato ketchup