Smoked salmon and herb pinwheels

Serve some easy elegance at your next party with these smoked salmon and herb pinwheels

  • 10 mins preparation
  • Makes 24
  • Print


  • ½ cup (120g) sour cream
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped dill
  • 2 tablespoons finely grated lemon rind
  • 4 rye mountain bread wraps
  • 200 g sliced smoked salmon
  • 1 cup watercress sprigs


  • 1
    Combine sour cream, herbs and rind in a small bowl; season. Place mountain bread on a board; spread with cream mixture. Top with salmon and watercress. Roll up to enclose filling. Cut each roll into 6 slices.


Not suitable to freeze.

More From Women's Weekly Food