Cream cheese, smoked salmon, watercress leaves, chives, and fresh lemon zest give these
Salmon-Watercress Finger Sandwiches plenty of flavor.
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
- 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.
- 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.)
- 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.
From TeaTime March/April 2010