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Cucumber-Salmon-Watercress Sandwiches

Cucumber-Salmon-Watercress Sandwiches

Southern Living JANUARY 2003

  • Yield: Makes 12 sandwiches

Ingredients

  • 1/2 (8-ounce) package cream cheese, softened
  • 3 tablespoons finely chopped cucumber
  • 3 ounces cold smoked salmon, thinly sliced
  • 1 teaspoon trimmed, minced watercress
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground red pepper
  • 12 whole wheat bread slices
  • 3 tablespoons butter or margarine, softened
  • 1/2 cup trimmed, minced watercress

Preparation

Process cream cheese in a food processor until smooth, stopping to scrape down sides.

Add finely chopped cucumber and next 4 ingredients; process until well blended.

Cut 2 rounds out of each bread slice using a 2-inch biscuit cutter. Spread cheese mixture evenly on one side of half of bread rounds. Top with remaining bread rounds. Carefully spread the cut outer edges of sandwiches with butter. Dip edges in 1/2 cup minced watercress, coating evenly. Cover and chill 2 hours.

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Cucumber-Salmon-Watercress Sandwiches recipe

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