About this Recipe

By: Rachel

Something I love, and do not do often enough, is going out to high tea. Generally served in lovely settings (often a beautiful and refined hotel, or a charming little tea shop), high tea always feels so special. It is a tradition I have with a dear friend every time I visit my former home of Seattle.

Tea seems to taste especially delicious when served in impossibly thin and beautiful teacups nested in matching saucers. A table set with tiny silver spoons, perfect sugar cubes, and little pitchers of cream never hurts, either.

On this particular occasion, after a start of scones with clotted cream and jam, we moved on to the little finger sandwiches—crustless, miniature bites of cucumber and watercress; smoked salmon and cream cheese… and turkey salad. I was a little surprised by this not-very-traditional choice, but I do love turkey. It was simple and delicious, punctuated by sweet little bites of dried cranberry and the unique, anise-y flavor of tarragon, an herb that is underutilized, especially with poultry.

I like using challah bread here, which lends a bit of sweetness, but any bread will do. This is a great way to use up Thanksgiving leftovers to create a light and delicious lunch.

Beverage Pairing

By: Olivia

Turkey is a versatile poultry, working well with a variety of wines. If you’d prefer white wine, dry, aromatic wines like dry Riesling and Gewürztraminer stand up to the acidity of the dried cranberries and balance the turkey meat. Rosé would also be delicious, although look for dry and mineral-forward rosés that are refreshing and fruity. For red wine, classic options are Pinot Noir and Gamay. They’re both acidic, with notes of cranberries and herbs to complement the salad.