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


  • calories 36
  • carbs 3
  • saturated fat 1
  • sugar 0
  • protein 2
  • fat 2
  • fibre 0
  • salt 0.4


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


  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.