In a bowl, whisk together mustard, vinegars and sugar. Drizzle in oil and season with salt and pepper. Check for seasoning. Dress upland cress with vinaigrette. Lay out the bread and cover with the salmon. Sandwich a pile of upland cress between the bread. Slice off the crusts and serve with side of cress salad.
This recipe utilizes the leftovers from tea smoked Salmon recipe.
Copyright 1999, Ming Tsai, All Rights Reserved