Smoked salmon, cream cheese and watercress rolls are easy and delicious. They make perfect party nibbles or canapés, or they can be chilled and taken on your picnic.
Ingredients
- 4 tbsp light cream cheese
- 2 tbsp soured cream
- 1 tbsp lemon juice
- 1 tsp chopped fresh dill
- 16 (about 300g) smoked salmon strips, about 12cm x 3.5cm each
- Bunch of fresh chives, snipped into 5cm lengths
- 85g watercress, stems discarded, plus extra leaves to garnish
Method
- 1. Line a large Tupperware box with cling film. In a bowl, mix together the cream cheese, soured cream and lemon juice. Season to taste, then stir in the chopped fresh dill.
- 2. Lay half the salmon strips on a clean work surface. Divide half the cheese mixture along the length of each, leaving a 2.5cm border at 1 short end. Lay half the chives across each strip, then top with half the watercress. Roll up tightly from a cheese end, into a neat roll, so the chives and some watercress are sticking out. Repeat to make 16.
- 3. Transfer the salmon rolls to the Tupperware box, seam-side down, layering with cling film as you go. Chill until ready to take to the picnic. Garnish with extra watercress and lemon wedges, if you like.
Nutritional info
Per roll: 49kcals, 3.1g fat (1.5g saturated), 5.1g protein, 0.1g carbs, 0.1g sugar, 0.9g salt