Nothing says high tea like a little delicate sandwich. You can use many different fillings. Remember that a generous amount of butter will keep them soft and flavourful, and prevent them drying out.
Makes 24 pinwheels
- 8-10 slices wholemeal sandwich bread
- 50g butter, softened
- 50g cream cheese
- ½ tsp lemon zest
- Pinch dill tips or dried parsley
- 100g smoked salmon
- ¼ cucumber, cut into thin batons, leave skin on
1 Remove crusts from bread. Combine butter, cream cheese, lemon zest and dill, and season well with salt and pepper. Spread each trimmed slice with a generous amount of lemon cream, lay a small slice of salmon across one end and top with a cucumber baton.
2 Roll up firmly and arrange in a container with the seam rolled underneath, so as to stop unravelling. Chill for 20 minutes and then cut into 3 little bites.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author