Total Time
55mins
Prep 45 mins
Cook 10 mins

Ingredients Nutrition

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.