INGREDIENTS
- 8 thin, slices smoked salmon
- ¼ bunch picked, fresh dill
- ¼ thinly sliced red onion
- 1 tbsp chopped capers
- 1 cup soft butter
- 2 thin sliced white bread
METHOD
- Using a rolling pin, flatten out the sliced white bread.
- Spread the soft butter over the flattened bread. Then sprinkle the fresh dill, red onion, chopped capers and a thin layer of smoked salmon.
- Lay the open face sandwich on cling film. Now using one end of the cling film tightly roll the sandwich into itself like a roulade. When done you should end with a log shaped sandwich, wrap tightly with cling film and then chill.
- When chilled cut into small pinwheel sandwiches and serve.