Salmon & watercress finger sandwiches

These delicate and delicious salmon sandwiches get a bite from peppery watercress and horseradish cream.

Use a fork to mash the salmon with the mayonnaise and the horseradish in a bowl until smooth. Season with salt and pepper.
Spread the bread with butter. Top half the slices with the salmon mixture and watercress and then the remaining bread slices. Use a serrated knife to trim the crusts from the sandwiches. Cut into quarters lengthways to serve.

Source

2 x 175g pkts Springs Smoked Salmon portions, skin removed, flaked

85g S&W Whole Egg Real Mayonnaise

1 1/2 tbsp horseradish cream

16 thin rye bread slices

Butter, at room temperature, to spread

1 bunch watercress, leaves picked, washed, dried

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