Servings: makes 30

Smoked Salmon Pinwheel Sandwiches Recipe Ingredients: Salt Freshly Ground Pepper 150g Spreadable Cream Cheese Finely rated zest of 1 small lemon 1 tbsp Dill, finely chopped (optional) 10 Slices White Sandwich Bread, crusts removed 1 handful Rocket Leaves 100g Smoked Salmon Pieces

Directions:
Combine the cream cheese, lemon zest and dill. Season to taste.

Spread the mixture generously over the bread, going right to the edges.

Take 2 slices of bread (cream cheese side up) and join by overlapping 5mm.

Do the same to the remaining slices until you have 5 rectangles.

With the shortest end facing you, cover the bread with a layer of rocket leaves, leaving 1cm at the top free of filling (this is where it will join when rolled up).

Place a thin, even layer of smoked salmon on top.

Roll up reasonably firmly then place seam side down. Wrap in plastic wrap and refrigerate.

To serve, trim the ends off the rolls and slice each one into 6 pieces. Arrange on a platter.