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Smoked Salmon and Cress Pinwheels Recipe
|Thick mayonnaise||1⁄4 Pint (150 Milliliter)|
|Lemon||1⁄4 , rind grated|
|Lemon juice||1 Teaspoon|
|Mustard and cress||8 Ounce, chopped (2 Cartons)|
|Brown bread slices||8 (Fresh Thinly Cut Slices)|
|Thinly sliced smoked salmon||4 Ounce (100 Gram)|
|Parsley sprigs||1 (For Garnish)|
|Lemon quarters||4 (For Garnish)|
Serving size: Complete recipe
Calories 1508 Calories from Fat 916
% Daily Value*
Total Fat 102 g156.2%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 111.8 mg
Sodium 2733.2 mg113.9%
Total Carbohydrates 107 g35.7%
Dietary Fiber 21 g84%
Sugars 9 g
Protein 49 g98.1%
Vitamin A 194.3% Vitamin C 73.1%
Calcium 23% Iron 18%
*Based on a 2000 Calorie diet
Cut the crusts off the bread and spread each slice evenly with cress mayonnaise.
Cut pieces of the smoked salmon to fit each slice of bread leaving 1 cm / 1/2 inch uncovered at one end of each slice.
Carefully roll up the slices of bread, beginning at the plain end.
Wrap each roll tightly in cling film and chill for at least 1 hour and up to 12 hours before serving.
To serve, unwrap the rolls and cut each one into 6 slices.
Arrange them on a plate and garnish with parsley and lemon.