Salmon Appetizer Sandwiches |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 1/4 lbs fresh skinless salmon fillet or 1 1/4 lbs frozen skinless salmon fillet |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/2 cup plain yogurt |
1/4 cup finely chopped red onion |
3 tablespoons capers, drained and chopped |
2 tablespoons finely shredded lemons, rind of |
1/4 teaspoon salt |
24 slices very thinly sliced or thinly sliced firm-textured white bread, crust removed |
2 cups loosely packed watercress, tops rinsed and dried (thick stems) |
sliced pimento stuffed olive (optional) |
Directions:
1. Thaw fish, if frozen.
2. Measure thickness of fish fillets.
3. Add 1 1/2 cups water to a large skillet.
4. Bring to boiling.
5. Add fish fillets.
6. Return to boiling; reduce heat.
7. Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
8. With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
9. Allow salmon to cool for 15 minutes.
10. Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
11. Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
12. Remove any dark flesh from chilled salmon.
13. Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
14. Spread each slice of bread with some of the salmon salad.
15. Top half of the slices with watercress.
16. Add remaining slices of bread, spread-side down.
17. Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
18. If desired, top each piece with an olive slice and a decorative pick.
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