Smoked Salmon Pinwheels
200g Tassal Quick & Healthy Tasmanian
200g cream cheese, softened
½ cup chives, parsley & dill finely chopped
1 lemon, zested
1 sheet nori, finely shredded
Lay the smoked salmon slices on a large sheet of baking paper or foil, slightly over lapping each other to form a large rectangle. Combine the cream cheese, mixed chopped herbs and lemon rind together in a small bowl and mix well. Spread the cream cheese evenly over surface of the salmon. Roll the salmon length ways enclosing the cream cheese using the paper to hold as you roll. Refrigerate whole until required.
Slice roll into 3 or 4cm pieces and serve garnished with shreds of nori, to serve.