Salmon Appetizer Sandwiches

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READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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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 thoroughly.
  • 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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