High Tea Trio of Sandwhiches

For Mum's birthday party, mysw suggested some delicate sandwiches.gave gave me the jist of how to make each, but I was so paranoid that I went to search the web for tips anyway. And I found that there are a couple of little tricks with this. 

Firstly, go to your local baker as Pa did and ask them to cut the loaf into thin slices, so you are not having a sandwich that's more bread than filling. Fresh bread is essential
Secondly, but optional is toast the bread slightly so that it does not get soggy so quickly. You mustn't make the sandwiches too far in advance or it will become soggy.
Thirdly, leave the crusts on until after you have done the filling so that you can cut off the crusts and any messy filling bits, then cut the bread in half diagonally, making perfect neat triangles.

Each sandwich may benefit from fresh herbs but for simplicity's sake I elected not to on the day.

Egg Sandwiches
Sites referenced: http://www.101cookbooks.com/archives/001575.html 
and http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

Seeing as how this sandwiches is only made of two things essentially, its important to get fresh free range eggs and good mayo. Or else what's the point? And don't overcook the eggs. All this left me very nervous because I've yet to cook the perfect boiled egg, how to cook 8 of them! But I loved this sandwich. I like less mayo to egg ratio, but you may beg to differ.

1 loaf of white bread
8 eggs
3-5 tablespoons of mayonnaise, depends on your taste
salt and pepper to taste

Place the eggs in a pot and fill pot with room temperature water till 1 inch above the eggs. Bring the eggs to the boil on high heat and once boiling, turn off the heat (if you are using an electric stovetop) and let sit for a minute or two. Then take the pot off the heat and cover with a lid, and let sit for 12 mins. Cool eggs in a bowl of cool water.
Peel the eggs and dice them. Place the eggs in a bowl then add the mayo, salt and pepper. Stir until well combined then spread generously onto the bread. 

Beef Sandwiches
Magazine referenced: Good Food Magazine Dec 2011 Edition

Traditionally, beef sandwiches are made with roast beef but Pa came back with smoked wagu beef which was infinitely nicer. It looked lovely, paper thin with threads of marbling through it. Initially I thought that we'd need to quickly sear them and lyyh said that he was sure Pa would have bought ready to eat beef. And I said I'm concerned that being wagu, maybe its cut so thin for Shabu-shabu or steamboat, and perhaps we're just uncultured and don't know what to do. So after calling thrice to see if Pa was awake from him nap, we finally just work him up, upon which he told lyyh OF COURSE its ready to eat and lyyh looked at me as if to say SEE...

1/2 loaf of brown bread
500g of smoked wagu beef
spinach leaves
1 tablespoon mustard
1 tablespoon horseradish cream
1/4 cup or 60g or sour cream

Mix the mustard, horseradish cream and sour cream together. Spread on bread. 
Place a few leaves of spinach then place 3 slices of smoked wagu beef in each sandwich.
Keep the leftover sour cream as a side for people to dab on more if they wish.

Smoked Salmon Sandwiches
Sites referenced: http://www.goodhousekeeping.com/recipefinder/open-faced-smoked-salmon-sandwiches 
and http://www.gourmet-food-revolution.com/salmon-sandwich-recipe.html

Ah the classic smoked salmon sandwich...

1/2 loaf of brown bread
spreadable cream cheese (or cream cheese beaten until soft and spreadable)
500g or more smoked salmon sliced thinly

Spread each bread with the cream cheese and place on two to three slices of salmon.