Salmon pinwheels

Salmon pinwheels


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For a formal afternoon tea, offer these tasty little mouthfuls with a selection of cakes and a pot of tea.

Lynn Cole

Serves: 8 

  • 375 g cream cheese
  • 1 bunch watercress
  • 8 long, thin slices white bread, cut lengthways from a large sandwich loaf
  • 500 g smoked salmon, thinly sliced
  • Lemon juice, to sprinkle
  • Freshly ground black pepper

Preparation:20min  ›  Ready in:20min 

  1. Prepare these the day before serving. Trim and finely chop the watercress and mix it with the cream cheese. Trim the crusts from the bread and, using a rolling pin, gently roll each slice to make it thin and flexible.
  2. Spread each slice evenly with the cream cheese mixture, then cover with a thin layer of salmon, trimming to fit where necessary. Sprinkle the lemon juice over the salmon and season with the pepper. Starting from a short end, roll up each slice tightly like a Swiss roll. Wrap each roll tightly in plastic wrap and refrigerate overnight. Just before serving, unwrap, cut each roll into five slices and arrange on a serving dish.

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