Smoked Salmon and Cress Pinwheels Recipe
Ingredients
| 150 ml / 1/4 pint thick mayonnaise | ||
| Grated rind of 1/4 lemon | ||
| Lemon juice | 1 Teaspoon | |
| 2 cartons mustard and cress, chopped | ||
| Brown bread slices | 8 | |
| 100 g / 4 oz thinly sliced smoked salmon | ||
| Sprigs of parsley | ||
| Lemon quarters | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
