Smoked Salmon and Cress Pinwheels Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Thick mayonnaise1⁄4 Pint (150 Milliliter)
 Lemon1⁄4 , rind grated
 Lemon juice1 Teaspoon
 Mustard and cress8 Ounce, chopped (2 Cartons)
 Brown bread slices8 (Fresh Thinly Cut Slices)
 Thinly sliced smoked salmon4 Ounce (100 Gram)
 Parsley sprigs1 (For Garnish)
 Lemon quarters4 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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

Directions

Combine the mayonnaise, salt, pepper, lemon rind, lemon juice and chopped mustard and cress.
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.
Quantcast