Smoked Trout and Watercress Tea Sandwiches

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
Total:
Recipe from Oxmoor House

More From Oxmoor House

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. 1. Stir together first 7 ingredients in a medium bowl. Gently fold in trout.
  2. 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.
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