SMOKED SALMON AND WATERCRESS MAYONNAISE FINGER SANDWICHES
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.
WATERCRESS SANDWICHES
Provided by Food Network
Yield 12 small sandwiches
Number Of Ingredients 3
Steps:
- Repeat process as above, replacing cucumber with watercress.;
SMOKED SALMON & WATERCRESS PINWHEELS
These decorative fish bites may dazzle as a quick canapé, but require just four simple ingredients rolled up
Provided by Good Food team
Categories Buffet, Starter
Time 15m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Trim the crusts from the bread. Roll out the bread with a rolling pin until thin and pliable, then spread with an even layer of cream cheese. Top with a thin layer of smoked salmon, then the watercress.
- Roll up into 4 long sausages. Leave to set in the fridge for at least 15 mins or up to 4 hrs.
- Using a sharp knife, cut each roll crossways into 4 to make bite-sized pinwheels. Arrange on a platter to serve.
Nutrition Facts : Calories 36 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.4 milligram of sodium
WATERCRESS SANDWICHES
Provided by Craig Claiborne
Categories lunch, side dish
Time 5m
Yield 8 sandwiches
Number Of Ingredients 5
Steps:
- Spread mayonnaise on the top of each slice of bread.
- Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
- Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
- Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 1 gram, TransFat 0 grams
SMOKED SALMON, CUCUMBER & HORSERADISH LAVASH SANDWICHES
These are wonderful sandwiches to make for a special occasion lunch. The fresh watercress just turns it from an ordinary smoked salmon sandwich to something really memorable. These go well with a fruit salad and champagne.
Provided by Jangomango
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix sour cream, cream cheese, capers, horseradish and salt and pepper.
- Arrange all ingredients so that you have two equal amounts (for the two rolls).
- On each lavosh, spread the sour cream mixture.
- Then add salmon, cucumber, onion, chives and watercress.
- Tightly roll up each lavosh and wrap in Saran wrap.
- Chill for 2-4 hours.
- Just before serving, unwrap and slice into 1" thick rounds on the diagonal.
- Arrange on a platter, garnish with more watercress.
- Serve.
SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
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