Salmon Sandwiches
From watson2167 16 years agoIngredients
- 1-1/4 pounds fresh or frozen skinless salmon fillets shopping list
- 1/2 cup mayonnaise or salad dressing shopping list
- 1/2 cup plain yogurt shopping list
- 11/4 cup finely chopped red onion shopping list
- 3 tablespoons capers, drained and chopped shopping list
- 2 teaspoons finely shredded lemon peel shopping list
- 1/4 teaspoon salt shopping list
- 24 slices very thinly sliced or thinly sliced firm-textured white sandwich bread, crusts removed* shopping list
- 2 cups loosely packed watercress tops (thick stems discarded), rinsed and dried shopping list
- Sliced pimiento-stuffed olives (optional) shopping list
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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