The pinwheels are very easy and can be made a day in advance. They hold together really well, and although I’m not a fan of white bread this actually tastes really nice, just like cucumber sandwiches do too in white bread! If you use brown bread, a multi seed works well, something with a bit of moisture, wholemeal can be a bit tricky to roll out. They can have pate in too, don’t overfill as they will be difficult to roll up.
Makes approximately 32-40
8 stalks asparagus
4 slices soft white sandwich bread
4 slices soft whole grain sandwich bread
100g Cream cheese
100g smoked salmon
Bring a pan of water to the boil and cook the asparagus for 1 minute, drain and run cold water over them to cool them down. Leave to drain on some kitchen paper.
Cut the crusts from the sliced bread
Roll the slices of bread out with a rolling pin until they are completely flat and squashed
Spread the slices of bread with cream cheese. Season with salt and pepper
On the white slices of bread lay a stalk of asparagus across the shortest side, then roll up tightly.
On the brown slices of bread, cover with smoked salmon, squeeze over a little lemon juice, then roll up tightly and wrap in cling film.
Chill all the pinwheels for an hour in the fridge.
Remove from the fridge and slice the pinwheels at an angle, about 1 cm thick.
They can be made a day in advance and kept wrapped in an airtight container.