Egg salad and salmon sandwich appetizers by Liza Hardoon, chef and owner of ToGo Food Bar and featured on House & Home TV 2004. These easy-to-make sandwiches are delicious, colourful appetizers.
3 oz. cream cheese
1 English cucumber, thinly sliced
Chopped egg filling (made with hard-boiled eggs, mayo, dry mustard, salt, pepper and splash of Worcestershire sauce)
2 oz. smoked salmon
8 slices of brown bread
4 slices of white bread
Step 1: On a piece of brown bread, spread a thin layer of cream cheese. Add 4 thin slices of cucumber and top with a layer of smoked salmon.
Step 2: On a piece of white bread, spread a thin layer of cream cheese and flip over to cover the layer of smoked salmon topping the brown bread.
Step 3: On the top side of the white bread spread a thin layer of butter, a generous pinch of watercress and a layer of chopped egg mixture. Top with a second piece of brown bread.
Step 4: Carefully cut off the edges with a serrated knife. Cut the sandwiches into three bars.