Salmon Appetizer Sandwiches

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 1/4 lbs fresh skinless salmon fillet or 1 1/4 lbs frozen skinless salmon fillet
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 1/2 cup plain yogurt
• 1/4 cup finely chopped red onion
• 3 tablespoons capers, drained and chopped
• 2 tablespoons finely shredded lemons, rind of
• 1/4 teaspoon salt
• 24 slices very thinly sliced or thinly sliced firm-textured bread, crust removed
• 2 cups loosely packed watercress, tops rinsed and dried (thick stems)
• sliced pimento stuffed olive (optional)

Recipe

• 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 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.