Smoked Salmon Punwheela

• porce: About 40

Ingredience

250g soft cream cheese

Zest and juice of I lemon

Salt and black pepper

8 ready-made crepes

300g smoked salmon, sliced

4 pickled gherkins, very finely chopped

3 tbsp fresh dill, chopped

Pokyny

1 Mix the cream cheese, lemon zest and juice in a bowl. Season with a pinch of salt and plenty of black pepper. Spread the mixture evenly over the crépes

2 Top With the slices of smoked salmon, then scatter over the chopped cornichons and dill.

3 Roll tightly from one side into a roll. Trim and discard the ends, then cut into 2-3cm slices on the diagonal.

4 Arrange on a serving plate.