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Smoked-Salmon Ribbon Sandwiches - 30

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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