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Tea: Salmon and Watercress Sandwiches

Source of Recipe

Chef Sarah Stegner


List of Ingredients

1/4 cup (1/2 stick) unsalted butter, softened

2 tablespoons grated lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon fresh ground black pepper

1/4 teaspoon salt

16 slices smoked salmon

16 sprigs watercress

1 teaspoon sherry vinegar

1 teaspoon honey

1/4 teaspoon Dijon mustard

1 teaspoon olive oil

4 slices white bread cut in half lengthwise



Recipe

Mix together butter, lemon zest, lemon juice, pepper and salt. Spread about half butter mixture over bread slices. Put remaining butter in a plastic piping bag.

Arrange 2 slices of smoked salmon on top of each buttered slice of white bread. Mix together sherry vinegar, honey, mustard and olive oil in a small bowl and drizzle on top of salmon. Pipe 1/8 of remaining butter on top of sandwich as a small dollop. Place 2 sprigs of watercress on each sandwich and serve.


Serves: 8