Smoked Salmon Pinwheels
These really are decadent and totally delicious.
Makes 14 sandwiches.
- 1 large unsliced sandwich loaf
- ¼ cup butter, softened
- 2 ounces watercress
- ¼ pound thinly sliced smoked salmon
- Pepper
- 1 teaspoon lemon juice
With a sharp knife, cut crusts from loaf of bread. Cut 2 (2 inch thick) lengthwise slices from loaf. Using a rolling pin, roll each slice of bread firmly to flatten.
Spread butter over slices of bread. Remove stems from watercress and arrange leaves over buttered sides of slices. Arrange slices of smoked salmon over the watercress. Season with pepper and sprinkle with lemon juice.
Roll up each slice, like a jellyroll, starting from a short side. Wrap rolls tightly in plastic wrap and refrigerate at least 2 hours. Remove plastic wrap and cut each roll into 7 pinwheels. Arrange on a serving plate.
Adapted from:
The Book of Afternoon Tea by Lesley Mackley
Sandwiches
Savouries
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Finishing Touches
