American Butter Institute/October 9 2002

Smoked Salmon and Watercress Tea Sandwich with Lemon-Pepper Butter
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 each N/A N/A 159 N/A 9g 517mg 7g 12g 29mg


INGREDIENTS:
1/4 cup (1/2 stick) unsalted butter, softened 2 tablespoons grated lemon zest 1 tablespoon fresh lemon juice
1/2 teaspoon fresh ground black pepper 1/4 teaspoon salt 16 slices smoked salmon
16 sprigs watercress 1 teaspoon sherry vinegar 1 teaspoon honey
1/4 teaspoon Dijon mustard 1 teaspoon olive oil 4 slices white bread cut in half lengthwise



1 Mix together butter, lemon zest, lemon juice, pepper and salt. Spread about half butter mixture over bread slices. Put remaining butter in a plastic piping bag.
2 Arrange 2 slices of smoked salmon on top of each buttered slice of white bread.
3 Mix together sherry vinegar, honey, mustard and olive oil in a small bowl and drizzle on top of salmon.
4 Pipe 1/8 of remaining butter on top of sandwich as a small dollop. Place 2 sprigs of watercress on each sandwich and serve.

Back