Preparation time: 20 minutes
Chilling time: overnight
450g | 1lb smoked salmon, thinly sliced
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.
