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A simple very effective sandwich that people really enjoy. The tanginess of
the watercress complements the richness of the salmon.
½ cup (125 mL) deli-style cream cheese
1½ cups (375 mL) watercress leaves
½ cup (125 mL) chopped green onions
1 tsp (25 mL) maple syrup
Salt and freshly ground pepper
6 mini bagels
2 tbsp (25 mL) unsalted butter, softened
8 oz (250 g) smoked salmon
Sprigs of chervil or dill
Combine cream cheese and watercress in a
food processor or mini chop. Combine well.
Stir in green onions and maple syrup and
season with salt and pepper. -
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.
Yields 48 pieces
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