Treating mom to a homemade afternoon tea can be more fun and intimate than taking her out for brunch or preparing a large dinner. And it needn't be fussy either.
Served on bagels instead of pumpernickel bread, this simple and effective sandwich combines the tanginess of watercress with the richness of salmon. It's a new take on party sandwiches.
Servings: Makes 48 pieces.
Ingredients
1/2 cup deli-style cream cheese
11/2 cups watercress leaves
1/2 cup chopped green onions
2 teaspoons maple syrup
1/4 teaspoon grated lemon rind
Salt and freshly ground pepper
6 mini-bagels
3 tablespoons unsalted butter, softened
8 ounces (250 grams) smoked salmon
Sprigs chervil or dill
Method
Combine cream cheese and watercress in a food processor or mini-chop and pulse until well combined. Stir in green onions, maple syrup and grated lemon rind and season with salt and pepper to taste.
Cut bagels in half and spread thinly with butter. Spread on watercress-cream cheese mixture. Cut each half bagel into 4 pieces and top each quarter with a folded piece of smoked salmon and a sprig of chervil.
Lucy Waverman