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Smoked salmon & watercress pinwheels Recipe

Home » Written Recipes » Recipes » Big Match » Smoked salmon & watercress pinwheels Recipe

Ingredients

Ingredients
4 slices brown bread
50g cream cheese
100g smoked salmon
handful watercress leaves

Direction

Method Trim the crusts from the bread. Roll out the bread with a rolling pin until thin and pliable, then spread with an even layer of cream cheese. Top with a thin layer of smoked salmon, then the watercress. Roll up into 4 long sausages. Leave to set in the fridge for at least 15 mins or up to 4 hrs. Using a sharp knife, cut each roll crossways into 4 to make bite-sized pinwheels. Arrange on a platter to serve.

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