The creamy horseradish in this tea sandwich gives a surprisingly delightful kick to each bite

Makes 24 round tea sandwiches


1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) whipped cream cheese
1-2 teaspoons (5 ml-10 ml) creamy horseradish
1 teaspoon (5 ml) fresh lemon juice
zest 1 lemon
sea salt
white pepper
6 radishes, thinly sliced
edible flowers: pansies or nasturtiums
1 loaf white sandwich bread


In a medium bowl, combine the mayonnaise, cream cheese, creamy horseradish and lemon juice. Season with salt and pepper. More horseradish can be added at this point if more of a bite is desired.

Using a 2-inch (5.08 cm) biscuit cutter, cut white bread into rounds. Spread the mixture on the bread circles and cover top with some lemon zest. Place two pieces of radishes on top and garnish with an edible flower.