Who said dainty sandwiches were strictly for high tea? Serve this variety, watercress, crab and roasted capsicum, with cocktail or champagne at your next soiree.
- 150 g cream cheese, at room temperature
- 4 slices white bread, crusts removed
- 20 g (½ cup firmly packed) picked watercress
- 4 slices dark rye bread, crusts removed
- 225 g roasted capsicum, cut into julienne
- black caviar and finely chopped curly parsley, to garnish
- 200 g frozen crab meat, defrosted, picked through for any shell
- 2 tbsp whole egg mayonnaise
- ½ bunch chives, finely chopped
- ½ lemon, zested, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make crab filling, combine all ingredients in a bowl. Season with salt and pepper, then refrigerate until needed.
Spread cheese over 1 slice of white bread. Scatter with half the watercress and press lightly into cheese. Spread cheese over 1 slice of rye bread and place, cheese-side down, on top of watercress. Press lightly to secure layers. Spread half the crab filling over the top of the sandwich and top with another slice of white bread. Spread over cheese, then top with half the capsicum. Spread both sides of another slice of rye bread with cheese, then layer on top of the sandwich. Press lightly to secure and decorate the top with rows of caviar and parsley. Repeat with remaining 2 slices of each white and rye bread, cheese, watercress, crab filling, capsicum, caviar and parsley to make 2 layered sandwiches.
Using a sharp knife, slice each sandwich into 3 even stacks, then slice again into 3 even finger sandwiches. Serve immediately.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Brett Stevens.