This is another recipe from last Friday's Royal Wedding afternoon tea and it just wouldn't be afternoon tea in my house without some smoked salmon pinwheels. Mr. P loves these and they are a breeze to make, you can use brown or white bread although anything seeded will end up less neat and tidy.
This is a recipe for smoked salmon pinwheels my way but there are hundreds of variations. You can replace the chives and dill for parsley or watercress. I like to add a pinch of cayenne pepper occasionally and I've seen recipes that use all sorts, capers, basil, shallots, red onion, spinach, the possibilities are endless.
Smoked Salmon Pinwheels
5 or 6 slices of soft bread, crust removed
6 oz / 150g / 1 cup low fat cream cheese
1 1/2 tbsp lemon juice
1 tbsp chives, finely chopped
1/2 tbsp dill, finely chopped
4 oz smoked salmon slices
Using a rolling pin slightly flatten and stretch the bread. Cream the cheese, lemon juice, chives and dill together, mixing in the seasoning. Spread the mixture evenly over the bread, cover with a slice of smoked salmon and very carefully roll up firmly.
Wrap each roll in foil or cling film and refrigerate for at least 2 hours to chill well. Remove the wrapping and cut each roll, using a sharp knife, into 5-6 slices.
These smoked salmon pinwheels are brilliant for picnics too.
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