How to make it

  • Thaw fish, if frozen. Measure thickness of fish fillets. Add 1-1/2 cups water to a large skillet. Bring to boiling. Add fish fillets. Return to boiling; reduce heat. Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
  • With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
  • Allow salmon to cool for 15 minutes. Remove paper toweling; cover salmon with plastic wrap and chill for 4 hours.
  • Combine mayonnaise, yogurt, onion, capers, lemon peel, and salt; set aside. Remove any dark flesh from chilled salmon.
  • Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
  • Spread each slice of bread with some of the salmon salad. Top half of the slices with watercress. Add remaining slices of bread; spread-side down.
  • Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
  • If desired, top each piece with an olive slice and a decorative pick.

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