Mini Salmon Club Rolls
- Step 1
Using a bread knife cut each dinner roll horizontally into three equal slices.
- Step 2
In a small bowl combine the cream cheese, dill, black pepper, lemon zest & juice. Spread a little of the cream cheese mixture onto the base and slice of each roll.
- Step 3
On the base of each roll place a small handful of water cress leaves, top with the bread slice and decoratively arrange a slice of smoked salmon on top. Finish with the crown and secure with a long toothpick.
- 2 x 90g Tassal Salt Reduced Tassie Smoked Salmon
- 12 small dinner rolls
- 200g cream cheese
- 1 tbsp dill leaves, finely chopped
- ¼ tsp freshly ground black pepper
- 1 lemon, zested & juiced
- 100g water cress leaves, washed
- long wooden toothpicks