Prep Time: 1 hour

4oz cream cheese, softened
3oz smoked salmon, chopped
1 tablespoon heavy or whipping cream
2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground pepper
1 bunch watercress ( leaves only, remove stems)
3oz mayonnaise or salad dressing
1oz cream cheese, softened
15 slices very thinly sliced whole wheat bread
10 slices very thinly sliced white bread
2oz butter, softened (no substitutions)

Smoked Salmon filling:

Process the cream cheese, salmon, cream, lemon juice, and pepper in a food processor until smooth. Remove mixture from processor bowl and set aside.

Watercress Filling:

Process the watercress, mayonnaise, and cream cheese in food processor until well combined.

Lightly spread 1 side of all bread slices with butter.

Spread 1 generous tablespoon of salmon filling on each of 10 slices of whole wheat bread.

Spread 1 tablespoon of watercress filling on each of 10 slices of white bread.

Make a stack of 2 alternating layers each of salmon and watercress slices, then top with 1 whole wheat slice, buttered side down.

Repeat process, making 5 sandwich stacks.

Wrap sandwiches in wax paper and arrange on a baking sheet. Place a second baking sheet on top to weight lightly.

Refrigerate 1 hour or up to 24 hours.

To serve, unwrap sandwiches, trim crusts, and slice into 1/2-inch-wide strips.

Arrange on trays.

Makes about 30 sandwich strips.