|4 slices slice||white bread white bread||
|4 slices slice||brown bread brown bread||
|or seeded bread|
|2||tortilla wraps tortilla wrap||
|2 tub tub||cream cheese cream cheese||
|1 packs pack||smoked salmon smoked salmon||
|1 handfuls handful||fresh herb fresh herb||
|such as chives or parsley, finely chopped|
|black pepper black pepper||
Smoked salmon pinwheels
My Lidl community member Larch shared the recipe for these pretty smoked salmon pinwheels, a clever spin on sandwiches that are 'great for a picnic, evening supper or a lunch snack with friends'. Rolling the bread as thinly as possible will allow for more layers and a greater swirl effect.
- Slice the crusts off the bread and use a rolling pin to flatten each piece until thin.
- Slice the salmon into strips (or fine dice, if you prefer) and mix through the cream cheese. Throw in the chopped herbs and season with black pepper.
- Spread the mixture across the bread and tortillas. Roll up each piece like a Swiss roll and cut in half at an angle, or smaller sliced if you'd prefer- use a nice sharp knife to prevent too much filling squeezing out.
- Arrange the sandwiches across a plate or dish. Use a vegetable peeler to create cucumber ribbons and garnish just before serving.