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Smoked salmon tramezzini

Time 10 minutes
Yields Serves 4 to 6
Smoked salmon tramezzini
1

Wash the watercress and dry it well. Cut the crusts off the bread. Lay 12 slices out on a work surface. Spread each with creme fraiche. Cover each slice completely with smoked salmon. Sprinkle each with a little lemon juice and season well with white pepper. Cover the surface of each with a thick layer of watercress leaves.

2

Spread the remaining bread slices with creme fraiche. Press onto the watercress. Cut into triangles or fingers. Decorate with chervil leaves, if desired. Cover with plastic wrap if not serving immediately.

Peeled and thinly sliced cucumber can substitute for the watercress.

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