Salmon Appetizer Sandwiches - cooking recipe

Ingredients

1 1/4 lbs fresh skinless salmon fillet or 1 1/4 lbs frozen skinless salmon fillet
1/2 cup mayonnaise or 1/2 cup salad dressing
1/2 cup plain yogurt
1/4 cup finely chopped red onion
3 tablespoons capers, drained and chopped
2 tablespoons finely shredded lemons, rind of
1/4 teaspoon salt
24 slices very thinly sliced or thinly sliced firm-textured white bread, crust removed
2 cups loosely packed watercress, tops rinsed and dried (thick stems)
sliced pimento stuffed olive (optional)

Preparation

Thaw fish, if frozen.
Measure thickness of fish fillets.
Add 1 1/2 cups water to a large skillet.
Bring to boiling.
Add fish fillets.
Return to boiling; reduce heat.
Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
Allow salmon to cool for 15 minutes.
Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
Remove any dark flesh from chilled salmon.
Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
Spread each slice of bread with some of the salmon salad.
Top half of the slices with watercress.
Add remaining slices of bread, spread-side down.
Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
If desired, top each piece with an olive slice and a decorative pick.