Salmon & watercress finger sandwiches

0
89
Salmon & watercress finger sandwiches
  • 0:15 Prep
  • 6 Servings
  • Easy

Featured in
Smoked salmon recipes, Lunch recipes

Ingredients

  • 125g creme fraiche
  • Red Tabasco pepper sauce, to taste
  • Salt & freshly ground black pepper
  • 1 900g pkt rye bread (Riga Brand)
  • 1 200g pkt smoked salmon portions (Springs brand), flaked
  • 1/2 bunch (about 60g) watercress, leaves picked

Method

  • Step 1
    Combine the creme fraiche and Tabasco sauce in a small bowl. Taste and season with salt and pepper, and stir to combine.
  • Step 2
    Use a serrated knife to cut the crusts from the bread. Place the bread in a single layer on a clean work surface. Spread the creme fraiche over half of the bread slices, top with salmon, watercress and remaining bread. Cut each sandwich in half lengthways and serve immediately.

Nutrition

  • 2106 kj

    Energy

  • 13g

    Fat Total

  • 6g

    Saturated Fat

  • 22g

    Protein

  • 1072.06mg

    Sodium

  • 4g

    Carbs (sugar)

  • 69g

    Carbs (total)

All nutrition values are per serve

Notes

Storing: Cover with a damp towel to prevent them from drying out. Cover tightly with plastic wrap and set aside in a cool place for up to 1 hour.

  • Author: Rodney Dunn
  • Publication: Australian Good Taste

Source: taste.com.au

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