Stripy Sandwiches… or Canapés

Saucy Dressings is proud to be the caterer for the Dazera jewellery exhibition this year. Six jewellers had some of the most original and creative pieces in London on display at an invitiation-only event in Chelsea.

There were pesto palmiers, blue cheese sesame kisses, humous with walnut oil and middle eastern crackers – all of which needed gentle heating.

And then there were these stripy beauties. Because they use rye bread, which is very dense, these can be made ahead of time and they don’t go soggy. If they are for a picnic, wrap tightly in cling film. If you cut them smaller they make great canapés, which can also be made ahead and won’t go soggy.

The nuttiness of the bread gives an interesting taste and texture.


Recipe for Dazera Canapés


Makes 12 sandwiches, 24 canapés – or even more – cut into bite sized pieces using a very sharp bread knife


  • 100g/3½ oz butter
  • 180g/6 oz Philadelphia cream cheese
  • 1 tbsp finely chopped fresh dill
  • Juice and zest of ½ lime
  • 100g/3½ oz smoked salmon
  • Indonesian long pepper – about ten grinds
  • 9 slices of black rye bread or pumpernickel


  1. Chop the smoked salmon quite small, and mix with the lime juice and zest, and the dill
  2. Using an electric whisk, mix the butter, cream cheese, and pepper all together.
  3. Mix the salmon into the cream cheese mix with a fork
  4. Take six slices of bread and spread them with the cream cheese mix
  5. Put three of the slices on top of the other three.
  6. Then put the remaining three sliced on top of those – you will end up with three, double-decker cheese filling sandwiches
  7. Press together and then cut into quarters, or more if they are canapés


pumpernickel and salmon sandwiches
Their advantage is that they don’t go soggy.


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