Smoked-Salmon Ribbon Sandwiches

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Yield: 30 sandwiches Prep 45 mins


  • 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


Make Smoked-Salmon Filling::

1. Puree all smoked-salmon filling ingredients in food processor until smooth.

Make Watercress Filling::

2. 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.

Nutrition Facts

  • cal.(kcal)80,
  • Fat, total(g)6,
  • chol.(mg)12,
  • sat. fat(g)2,
  • carb.(g)5,
  • pro.(g)2,
  • sodium(mg)123,
  • Percent Daily Values are based on a 2,000 calorie diet
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