Smoked Salmon Pinwheels

Makes 40 pinwheels

Ingredients

zest of 1 lemon
50g (2oz) butter, softened
4 slices of brown bread, crusts trimmed
100g (3 ½ oz) smoked salmon
freshly ground black pepper
handful of baby salad leaves, to serve

Method

Stir the lemon zest into the softened butter.

Roll the bread slices out with a rolling pin until thin, then spread each one with an even layer of lemon butter. Top with a thin layer of smoked salmon and season with black pepper.

Roll each slice up into a long sausage. Wrap with cling film (plastic wrap) and chill in the refrigerator for at least 15 minutes until set, or up to 4 hours.

Unwrap the rolls and, using a sharp knife, cut each one crossways into 10 bite-sized pinwheels.

Arrange on a platter or a wooden board with some baby salad leaves to garnish.