Salmon Pinwheels

Wonderful bite sized appetizers that are perfect for a party or as a starter.

Ingredients


  • 340 g cream cheese (i.e. 'philadelphia.')
  • 85 g watercress (trimmed and finely chopped)
  • 8 long, thin slices white bread (cut lengthways from a large sandwich loaf, crusts removed)
  • 450 g smoked salmon (thinly sliced)
  • lemon juice for sprinkling
  • freshly ground black pepper

Method

  1. Prepare the pinwheels the day before you want to serve them.
  2. Mix the cream cheese and watercress together.
  3. Using a rolling pin, gently roll each slice of bread to make it thin and flexible.
  4. Spread evenly with the cream cheese mixture, then cover with a thin layer of salmon, trimming to fit where necessary.
  5. Sprinkle the lemon juice over the salmon and season with the pepper.
  6. Starting from a short end, roll up each slice tightly like a swiss roll.
  7. Wrap each roll tightly in cling film and refrigerate overnight.
  8. Just before serving, unwrap, cut each roll into five slices and arrange on a serving dish.




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