Recipe

Salmon Sandwiches Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago A creamy salmon-caper filling, topped with watercress, makes these bite-size sandwiches a perfect addition to any gathering. Prep:285m Cook:10m Servings:8	Watson2167
	caper salmon yogurt onion bread watercress olives

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Ingredients

1-1/4 pounds fresh or frozen skinless salmon fillets

1/2 cup mayonnaise or salad dressing

1/2 cup plain yogurt

11/4 cup finely chopped red onion

3 tablespoons capers, drained and chopped

2 teaspoons finely shredded lemon peel

1/4 teaspoon salt

24 slices very thinly sliced or thinly sliced firm-textured white sandwich bread, crusts removed*

2 cups loosely packed watercress tops (thick stems discarded), rinsed and dried

Sliced pimiento-stuffed olives (optional)

Directions

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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