Salmon-Watercress Finger Sandwiches
Yield: 8 finger sandwiches • Preparation: 35 minutes
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3.75-ounce) can smoked salmon fillet, such as Bumble Bee
  • ½ cup watercress leaves (stems removed)
  • 2 tablespoons sour cream
  • 1 tablespoon minced chives
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 12 slices very thin firm white sandwich bread, such as Pepperidge Farm
  1. In the work bowl of a food processor, combine cream cheese, salmon, watercress leaves, sour cream, chives, lemon zest, lemon juice, salt, garlic powder, and black pepper, pulsing to blend until smooth and creamy.
  2. Spread half of salmon mixture in an even layer onto 4 bread slices. Top each with another bread slice, and spread an even layer of remaining half of salmon mixture on top. Top with a third bread slice. (You should have 4 whole sandwiches.)
  3. Using a serrated bread knife, trim crusts from all sides of sandwiches.Cut each sandwich in half to make 2 finger sandwiches.
Make-Ahead Tip: Salmon mixture can be made a day in advance and refrigerated in a covered container. Sandwiches can be assembled earlier in the day, covered with damp paper towels, and refrigerated in a covered container until needed. 
Recipe by TeaTime Magazine at