Date:  March 22, 2016  |   Photography: Matthew Martin  |   Styling: Norma Edwards  |   Producer: Norma Edwards  |  

Perfect for a cocktail party or luncheon, these tea sandwiches can be garnished with stunning—and edible—flowers

INGREDIENTS
8 ounces cream cheese, softened
¼ cup fresh dill weed, plus extra sprigs for garnish
½ teaspoon garlic powder
1 tablespoon lemon juice
black pepper to taste
harvest grain bread, sliced
8 ounces smoked salmon, sliced thin
2 radishes, sliced
viola or pansy blooms

PREPARATION
In a medium-sized bowl, stir together the cream cheese, dill, garlic powder, lemon juice, and black pepper until well mixed. Spread the cream cheese mixture on slices of bread. Top each slice with smoked salmon and garnish with dill weed sprigs, radish slices, and flowers. Note that any flowers you choose to consume should be organic and categorized as edible flowers.