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.
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