Smoked Salmon-And-Watercress Sandwiches

Oxmoor House
12 sandwiches (serving size: 1 sandwich)

Ingredients

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1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon Dijon mustard
1/8 to 1/4 teaspoon pepper
1 tablespoon capers
2 4 (1.1-ounce) slices marble rye bread (such as Pepperidge Farm)
5 ounces thinly sliced smoked salmon
1 cup chopped trimmed watercress

Preparation

Combine first 3 ingredients; stir with a whisk until smooth. Stir in capers.

Cut each piece of bread with a 3-inch round cutter; spread about 2 teaspoons cheese mixture on 12 rounds. Top evenly with salmon and watercress. Place remaining 12 bread rounds on top of watercress.

Created date

March 2010

Nutritional Information

Calories 96
Fat 3.3 g
Satfat 1.5 g
Protein 5.4 g
Carbohydrate 11.2 g
Cholesterol 9 mg
Iron 0.9 mg
Sodium 469 mg
Caloriesfromfat 31 %
Fiber 0.8 g
Calcium 26 mg