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.