Ingredients
- WATERCRESS BUTTER:
- Unsalted butter - 125g (4= oz), softened
- Watercress leaves - 25g (1 oz), finely chopped
- Fresh lemon juice - 1 tsp
- Freshly ground black pepper - 1/4 tsp
- Cayenne pepper - pinch
- White bread - 16 slices thinly cut
- Watercress sprigs - 32 small, plus extra watercress for garnish
Directions
The watercress butter that is part of this recipe can be made in advance and frozen.
Makes 32 sandwiches
Directions:
To make the watercress butter; in a food processor blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
Spread each slice of bread with about 11/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4 cm (1= inch) round or fluted cutter.
Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
Serve the sandwiches on a tray decorated with the extra watercress sprigs.
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Submitted 6/13/05.
Source: www.britishkitchen.co.uk
Submitted By: Meryl
merstar@earthlink.net
Watercress Sandwiches