Smoked Salmon Sandwich With Watercress or Sprouts
By Chef Lucia Watson
This recipe works just as well with lightly smoked trout, including steelhead. Or forego the smoked flavor and go with poached or baked salmon or trout.
Serve spread on a chewy black bread topped with watercress or alfalfa sprouts and radish slices. It’s a great sandwich during any season.
To serve one . . .
1/4 lb. cooked fish
1/4 c. sour cream
juice of 1/2 lemon
finely grated peel of one lemon
1/2 tbsp. fresh dill or chives
salt and pepper
dash Tabasco and Worcestershire sauce
pinch of cayenne
Blend all ingredients in a food processor. Spread on bread and garnish with the watercress, or sprouts and radish slices.