HIGH TIMES

Polish the silverware and dust off the fine china. We’re bringing back the tea party, with this menu of dainty savoury and sweet bites

Smoked salmon & herb pinwheels

MAKES 24

INGREDIENTS

½ cup sour cream

1 Tbsp finely chopped fresh chives

1 Tbsp finely chopped fresh dill

2 tsp finely grated lemon rind

4 rye mountain bread wraps

200g sliced smoked salmon

1 cup watercress sprigs

1 Combine sour cream, herbs and rind in a small bowl; season. Place mountain bread on a board; spread with cream mixture. Top with salmon and watercress. Roll up to enclose filling. Cut each roll into 6 slices.

Chicken & cucumber ribbon sandwiches

MAKES 12

INGREDIENTS

½ cup sour cream

2 Tbsp mayonnaise

1 Tbsp finely chopped fresh tarragon

2 tsp finely grated lemon rind 350g poached chicken breast fillet, shredded finely

4 slices white sandwich bread

2 Lebanese cucumbers, peeled into ribbons

4 slices whole meal sandwich bread

1 Combine sour cream, mayonnaise, tarragon, lemon rind and chicken in a bowl; season. Place white bread on a board. Spread with chicken mixture. Top with cucumber; sandwich with wholemeal bread. Trim crusts; cut each sandwich into 3 ribbons.

Roast beef & mustard ribbon sandwiches

MAKES 12

INGREDIENTS

4 slices white sandwich bread

½ cup sour cream

1 Tbsp horseradish cream

1 Tbsp Dijon mustard

250g thinly sliced roast beef

60g rocket leaves

4 slices wholemeal sandwich bread