Smoked Salmon Tea Sandwiches

Ingredients

For the Herb Butter:

2 1/2 pounds unsalted butter, room temperature

1 1/4 teaspoons minced garlic

5 tablespoons minced scallions (white and green parts)

5 tablespoons minced fresh dill

5 tablespoons minced fresh flat-leaf parsley

5 teaspoons freshly squeezed lemon juice

5 teaspoons kosher salt

1 1/4 teaspoons freshly ground black pepper

For the Sandwiches:

5 loaves whole-grain bread

40 slices smoked salmon

Preparation

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold.

Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles.

Serve chilled.