Salmon Sandwiches

By pattie_d

Ingredients

• Prep: 45 minutes
• Chill: 4 hours
• Cook: 10 minutes
• 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)

Preparation

Step 1

1. 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.

2. 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.

3. 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. Makes 48 bite-size sandwiches (8 servings).

*Note: To make your sandwiches a little more festive and fun for a card party, cut the bread before making the sandwiches, using small (about 2-inch) cutters in the shapes of hearts, spades, diamonds, and clubs. For these shapes, you will need extra slices of bread.

Make-Ahead Tip: Salmon can be poached and chilled one day ahead. Dressing can be made one day ahead, covered, and chilled. Flake the salmon and add it to dressing when ready to assemble sandwiches. Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for two hours before serving.

nutrition facts
Servings Per Recipe 48 bite-size sandwiches (8 servings) Calories 403, Total Fat (g) 18, Saturated Fat (g) 2, Cholesterol (mg) 47, Sodium (mg) 732, Carbohydrate (g) 41, Fiber (g) 1, Protein (g) 21, Vitamin C (DV%) 8, Calcium (DV%) 10, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet