Smoked Salmon And Watercress Mayonnaise Finger Sandwiches Recipes

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SMOKED SALMON AND WATERCRESS MAYONNAISE FINGER SANDWICHES



Smoked Salmon and Watercress Mayonnaise Finger Sandwiches image

Provided by Food Network

Categories     appetizer

Yield 18 finger sandwiches

Number Of Ingredients 12

1 bunch watercress, cleaned
2 tablespoons fresh squeezed lemon juice
1 egg yolk*
1 tablespoon Dijon mustard
8 ounces olive oil
Salt
Pepper
Dash hot pepper sauce
1 tablespoon fresh squeezed lemon juice
2 1/4 pounds smoked salmon, sliced thin
1 black radish, sliced paper thin
1 mini loaf sliced pumpernickel bread

Steps:

  • Add the watercress and lemon juice to the blender. Blend until smooth. Place the watercress in cheesecloth and squeeze out excess water. Set aside. Add the egg yolk and mustard to the blender and blend for 15 seconds. Slowly drizzle in the oil until the mixture has the consistency of mayonnaise. Season with salt and pepper. Fold the pureed watercress into the mayonnaise. Reseason with hot pepper sauce and lemon juice.
  • Spread watercress mayonnaise on 18 slices of pumpernickel bread. Top with 2 ounces of smoked salmon. Top with 1 slice of black radish. Place another slice of bread on top.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

  • In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  • Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
  • Arrange the sandwiches on a platter and serve.

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