Smoked salmon & watercress pinwheels

• slices brown bread↗4
• cream cheese↗50g g
• smoked salmon↗100g g
• handful watercress↗

  leaves

Step-by-step instructions

1. 1

   Trim the crusts from the bread. Roll out the bread with a rolling pin until thin and pliable, then spread with an even layer of cream cheese. Top with a thin layer of smoked salmon, then the watercress.

2. 2

   Roll up into 4 long sausages. Leave to set in the fridge for at least 15 mins or up to 4 hrs.

3. 3

   Using a sharp knife, cut each roll crossways into 4 to make bite‑sized pinwheels. Arrange on a platter to serve.