An essential addition to any afternoon tea, these petite salmon sandwiches are fit for a queen.
Poach the salmon in a fish kettle for 15 minutes, or until just cooked through. Remove and allow to cool, then flake the salmon into a bowl. Mix in the dill and cream and season to taste with salt and freshly ground black pepper.
Butter the slices of bread and spread with the salmon mixture before sandwiching. Cut each sandwich into four triangles and serve.
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The final week of heats begins, and six more cooks try to impress the judges.
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