Smoked-Salmon Ribbon Sandwiches

Ingredients

• 4  ounces cream cheese, softened
• 3  ounces smoked salmon, chopped
• 1  tablespoon heavy or whipping cream
• 2  teaspoons fresh lemon juice
• 1/8  teaspoon freshly ground black pepper
• 1  cup firmly packed watercress leaves
• 1/3  cup mayonnaise
• 1  ounce cream cheese, softened
• 15  slices very thin whole wheat bread
• 10  slices very thin white bread
• 4  tablespoons butter (no substitutions), softened

Directions

1. Make Smoked-Salmon Filling: Puree all smoked-salmon filling ingredients in food processor until smooth.

2. Make Watercress Filling: Process all watercress filling ingredients in food processor until well combined.

3. Lightly spread one side of all bread slices with butter. Spread 1 generous tablespoon of the salmon filling on each of 10 slices whole wheat bread. Spread 1 tablespoon of the watercress filling on each of 10 slices white bread.Stack two salmon slices with two watercress slices, alternating salmon and watercress slices; top with 1 whole wheat slice, buttered side down. Repeat, making 5 sandwich stacks.

4. Wrap sandwiches in wax paper and arrange on cookie sheet. Place second cookie sheet on top to weight lightly. Refrigerate at least 1 hour or up to 24 hours. To serve, unwrap sandwiches, trim crusts and slice into 1/2-inch-wide strips. Arrange on trays. Makes 30 sandwiches.