These smoked salmon rolls are a doddle to make and look very festive – the perfect party canapés! I would suggest making them earlier in the day and leaving them in the fridge so they stiffen a little bit before cutting them into little slices – but if you leave them longer than a day or so then the bread can become a bit stale and crusty.
You will need:
- 1 loaf of white bread (ideally you want it sliced horizontally instead of vertically – but don’t worry if your baker can’t)
- 2 packets of smoked salmon
- 2 tube of cream cheese
- 1 handful of dill
- 2 lemons
- Take a slice of bread and remove the crusts, then flatten it using a rolling pin.
- Spread a thin layer of cream cheese over the flattened slice.
- Arrange some small pieces of smoked salmon along the bottom edge, then add a squeeze of lemon and some chopped dill.
- Roll the slice of bread away from you, tightly gripping it to create a tight roll. If the end wont stick then use some cream cheese.
- Repeat until you have lots of smoked salmon bread rolls.
- Leave in the fridge for a few hours to stiffen, if you have time (don’t worry if not but they might be trickier to slice).
- Slice the rolls into thin round circles and arrange on a plate, then decorate with some lemon and dill and serve with toothpicks. Cover with cling film until your guests arrive to keep it fresh!