Smoked salmon Pinwheels

Smoked salmon, lemon butter pinwheels.

Celebrate in style this Christmas with this super simple canapé recipe.


Makes 40 pinwheels

  • 4 slices brown bread

  • 50g butter, zest of 1 lemon (soften butter, stir in zest 1 lemon)

  • 100g smoked salmon

  • handful  leaves to decorate

Trim the crusts from the bread. Roll out the bread with a rolling pin until thin, then spread with an even layer of lemon butter. Top with a thin layer of smoked salmon, season black pepper.
Roll up into 4 long roll, wrap in cling film. 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 10 to make bite-sized pinwheels.
Arrange on a platter or a wooden board.


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