Quick & Easy

Salmon pinwheels

salmon pinwheels
24 Item



1.Combine cream cheese with chopped herbs, rind and capers in a medium bowl. Season to taste.
2.Spread cheese mixture over bread. Top with a layer of smoked salmon, then roll up bread to enclose. Cover tightly with plastic wrap; refrigerate for up to 6 hours.
3.Cut each roll into 12 slices. Serve topped with extra dill, freshly ground black pepper and lemon wedges.

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices.


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