• 1 bunch watercress, cleaned
  • 2 tablespoons fresh squeezed lemon juice
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 8 ounces olive oil
  • Salt
  • Pepper
  • Dash of hot pepper sauce
  • 1 tablespoon fresh squeezed lemon juice
  • 2 1/4 pounds smoked salmon, sliced thin
  • 1 black radish, sliced paper thin
  • 1 mini loaf of sliced pumpernickel bread


Add the watercress and lemon juice to the blender. Blend until smooth. Place the watercress in cheesecloth and squeeze out excess water. Set aside. Add the egg yolk and mustard to the blender and blend for 15 seconds. Slowly drizzle in the oil until the mixture has the consistency of mayonnaise. Season with salt and pepper. Fold the pureed watercress into the mayonnaise. Reseason with hot pepper sauce and lemon juice. Spread watercress mayonnaise on 18 slices of pumpernickel bread. Top with 2 ounces of smoked salmon. Top with 1 slice of black radish. Place another slice of bread on top.

Yield: 18 finger sandwiches

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Submitted 6/13/05.
Source: Jill Novat Copyright 2001 Television Food Network, GP, All Rights Reserved
Submitted By: Marlen