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    Smoked-Salmon Ribbon Sandwiches - 30

    Source of Recipe

    Recipe du Jour - e-mail
    Smoked-Salmon Ribbon Sandwiches
    Plan ahead…needs to refrigerate for at least 1 hour or up to 24
    Makes 30.

    SALMON FILLING:
    4 ounces reduced-fat cream cheese, softened
    3 ounces smoked salmon, chopped
    1 tablespoon heavy or whipping cream
    2 teaspoons fresh lemon juice
    1/8 teaspoon freshly ground black pepper

    WATERCRESS FILLING
    1 cup firmly packed watercress leaves
    1/3 cup reduced-fat mayonnaise
    1 ounce reduced-fat cream cheese, softened

    15 slices very thin whole wheat bread
    10 slices very thin white bread
    4 tablespoons butter (no substitutions), softened


    Make Smoked-Salmon Filling: Puree all smoked-salmon filling ingredients in food processor until smooth.

    Make Watercress Filling: Process all watercress filling ingredients in food processor until well combined.

    Lightly spread one side of all bread slices with butter. Spread 1 generous tablespoon of the salmon filling on each of 10 slices whole wheat bread.

    Spread 1 tablespoon of the watercress filling on each of 10 slices white bread.

    Stack two salmon slices with two watercress slices, alternating salmon and watercress slices; top with 1 whole wheat slice, buttered side down. Repeat, making 5 sandwich stacks.

    Wrap sandwiches in wax paper and arrange on cookie sheet. Place second cookie sheet on top to weight lightly. Refrigerate at least 1 hour or up to 24 hours.

    To serve, unwrap sandwiches, trim crusts and slice into 1/2-inch-wide strips. Arrange on trays.

    Nutritional facts per serving: calories: 80; total fat: 3 g (saturated fat: 2 g); cholesterol: 12 mg; sodium: 123 mg; carbohydrate: 5 g; protein: 2 g

 

 

 


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