Salmon & watercress finger sandwiches

title="Salmon & watercress finger sandwiches"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-watercress-finger-sandwiches.jpg" alt="Salmon & watercress finger sandwiches"
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• 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