• 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


  • Prepare the pinwheels the day before you want to serve them.
  • Mix the cream cheese and watercress together.
  • Using a rolling pin, gently roll each slice of bread to make it thin and flexible.
  • Spread 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 cling film and refrigerate overnight.
  • Just before serving, unwrap, cut each roll into five slices and arrange on a serving dish.