Smoked salmon rolls

These visually sumptuous smoked salmon rolls are as good as they look.

In a small bowl, combine the cream cheese, capers, dill, zest and juice. Season to taste.
Place bread on a board. Spread with cheese mixture. Cover with salmon. Arrange watercress along one edge. Roll up tightly. Cut each roll into 6.
Store, wrapped in plastic film, in an airtight container in the fridge until required. (see Notes)

Source

1/2 cup spreadable cream cheese

2 tbsp baby capers, rinsed, chopped

2 tbsp fresh dill, chopped

Finely grated zest of 1/2 lemon

2 tsp lemon juice

4 slices Mountain Bread flatbread

400g smoked salmon

1/2 bunch watercress, trimmed

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