For a formal afternoon tea, offer these tasty little mouthfuls with a selection of cakes and a pot of tea.
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
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Directions Preparation:20min › Ready in:20min
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.
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.