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Smoked salmon & watercress pinwheels

These decorative fish bites may dazzle as a quick canapé, but require just four simple ingredients rolled up

  • Prep: 15 mins
    No cook
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 36
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.4

Nutrition per serving

  • Calories 36
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 0
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.4

Ingredients

  • 4 slices brown bread
  • 50g cream cheese
  • 100g smoked salmon
  • handful watercress leaves

Method

  1. Trim the crusts from the bread. Roll out the bread with a rolling pin until thin and pliable, then spread with an even layer of cream cheese. Top with a thin layer of smoked salmon, then the watercress.

  2. Roll up into 4 long sausages. Leave to set in the fridge for at least 15 mins or up to 4 hrs.

  3. Using a sharp knife, cut each roll crossways into 4 to make bite-sized pinwheels. Arrange on a platter to serve.

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