Salmon Appetizer Sandwiches

• fresh skinless salmon fillet↗1 1⁄4 lbs

  or 1 1/4 lbs frozen skinless salmon fillet

• mayonnaise↗1⁄2 cup

  or 1/2 cup salad dressing

• plain yogurt↗1⁄2 cup
• red onion1⁄4 cup

  finely chopped

• capers↗3 tablespoons

  drained and chopped

• lemons2 tablespoons

  finely shredded, rind of

• salt↗1⁄4 teaspoon
• white bread24 slices

  very thinly sliced, crust removed

• watercress↗2 cups

  loosely packed, tops rinsed and dried (thick stems)

• pimento stuffed olive↗

  optional

Step-by-step instructions

1. 1

   Thaw fish, if frozen.

2. 2

   Measure thickness of fish fillets.

3. 3

   Add 1 1/2 cups water to a large skillet.

4. 4

   Bring to boiling.

5. 5

   Add fish fillets.

6. 6

   Return to boiling; reduce heat.

7. 7

   Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.

8. 8

   With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.

9. 9

   Allow salmon to cool for 15 minutes.

10. 10

    Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.

11. 11

    Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.

12. 12

    Remove any dark flesh from chilled salmon.

13. 13

    Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.

14. 14

    Spread each slice of bread with some of the salmon salad.

15. 15

    Top half of the slices with watercress.

16. 16

    Add remaining slices of bread, spread-side down.

17. 17

    Cut sandwiches in quarters to form squares, rectangles, and/or triangles.

18. 18

    If desired, top each piece with an olive slice and a decorative pick.