Salmon pinwheels

Salmon pinwheels

Ingredients

  • 200g light cream cheese
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon salted capers, rinsed,
  • chopped finely
  • 2 squares mountain bread
  • 200g smoked salmon slices
  • fresh dill sprigs, extra, for serving
  • lemon wedges, for serving

Preparation method

1. Combine the cream cheese in a medium bowl with the chopped herbs, lemon rind and capers. Season to taste with freshly ground black pepper.

2. Spread the cheese mixture over the bread. Top with the smoked salmon, then roll up. Cover tightly; refrigerate for up to 6 hours.

3. Cut the rolls into 2cm slices; serve with extra dill, freshly ground black pepper and lemon wedges, if desired.

Suitable to freeze.

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