Total time: 10 minutes | Serves 4 to 6
Note: Peeled and thinly sliced cucumber can substitute for the watercress.
- 24 thin slices white bread
- 1 1/2 cups (12 ounces) creme fraiche
- 1/2 pound wild smoked salmon
- Lemon juice to taste
- Freshly ground white pepper to taste
- 1 bunch watercress, stems removed
- Chervil for garnish (if desired)
Step 1Wash the watercress and dry it well. Cut the crusts off the bread. Lay 12 slices out on a work surface. Spread each with creme fraiche. Cover each slice completely with smoked salmon. Sprinkle each with a little lemon juice and season well with white pepper. Cover the surface of each with a thick layer of watercress leaves.
Step 2Spread the remaining bread slices with creme fraiche. Press onto the watercress. Cut into triangles or fingers. Decorate with chervil leaves, if desired. Cover with plastic wrap if not serving immediately.
328 calories; 14 grams protein; 32 grams carbohydrates; 2 grams fiber; 16 grams fat; 8 grams saturated fat; 34 mg. cholesterol; 1,117 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at firstname.lastname@example.org
More recipes in Appetizers