Name: Salmon pinwheels
Prep time: 20 min
Total time: 20 min
Ingredients: 200 gram light cream cheese; 1 tablespoon fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped; 1 teaspoon finely grated lemon rind; 1 teaspoon rinsed, drained baby capers, chopped finely; 2 squares mountain bread slices (50g); 200 gram smoked salmon slices; fresh dill sprigs, extra; 1 medium_piece lemon (140g), cut into thin wedges

Ingredients

200 gram light cream cheese

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh mint, finely chopped

1 teaspoon finely grated lemon rind

1 teaspoon rinsed, drained baby capers, chopped finely

2 squares mountain bread slices (50g)

200 gram smoked salmon slices

fresh dill sprigs, extra

1 medium_piece lemon (140g), cut into thin wedges

Method

1.Combine cream cheese with chopped herbs, rind and capers in a medium bowl. Season to taste.

2.Spread cheese mixture over bread. Top with a layer of smoked salmon, then roll up bread to enclose. Cover tightly with plastic wrap; refrigerate for up to 6 hours.

3.Cut each roll into 12 slices. Serve topped with extra dill, freshly ground black pepper and lemon wedges.

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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