Danish Smoked Salmon Sandwiches

8 slices thin, dense pumpernickel or rye bread, crusts removed
1/2 cup watercress cream cheese
8 ounces very thinly sliced smoked salmon
watercress sprigs, for garnish
1 small lemon, very thinly sliced into rounds

Spread bread slices with cream cheese, and top with salmon. Garnish with
watercress sprigs and lemon slices.
Makes 8 servings.

Watercress Cream Cheese:
8 ounces cream cheese, room temperature
3 tablespoons coarsely chopped freshwatercress
coarse salt
freshly ground pepper

Stir cream cheese and watercress in a bowl. Season with salt and pepper.
Can be refrigerated in an airtight container up to 3 days; let soften
before using.
Makes about 1 cup.


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