Watercress Sandwiches

Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.

• Ready In: 10 mins
• Yields: 24 watercress sandwich rounds

Ingredients

• Watercress Butter

• 125  g unsalted butter, softened
• 25  g watercress leaves, finely chopped
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 1  pinch cayenne pepper
• 16  slices  thinly cut  white bread
• 32  sprigs watercress, plus extra for garnish

Directions

1. The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
2. Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
3. Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
4. Serve the sandwiches on a tray decorated with the extra watercress sprigs.