Smoked Trout and Watercress Tea Sandwiches

Oxmoor House
These delicate finger sandwiches are filled with a creamy smoked trout spread accented with lemon zest, capers, and dill. The spicy watercress offsets the salty, smoky trout while the very thin white bread slices keep the focal point on the star attraction.

Yield:

24 appetizer servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Ingredients

1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh dill
1 teaspoon chopped drained capers
1/2 teaspoon lemon zest
1/4 teaspoon ground white pepper
5 ounces smoked trout, skin removed and flaked (1 cup)
12 (1/2-oz.) thin white bread slices, crusts removed
1 1/2 cups torn watercress leaves

Preparation

1. Stir together first 7 ingredients in a medium bowl. Gently fold in trout.

2. Spread 1/4 cup trout mixture onto 1 side of each of 6 bread slices. Top each with 1/4 cup watercress. Top with remaining bread slices. Cut sandwiches diagonally into quarters.

Note:

2012 Christmas with Southern Living