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.
Roll up into 4 long sausages. Leave
to set in the fridge for at least 15 mins
or up to 4 hrs.
Using a sharp knife, cut each roll
crossways into 4 to make bite-sized
pinwheels. Arrange on a platter to serve.