Salmon roll-ups recipe
These smoked salmon and cream cheese canapés have a little fiery kick thanks to the addition of wasabi paste. They’re quick to make, simple and ideal for serving at a cocktail party. See method

Serves 12 (makes 12)
15 mins to prepare, plus freezing
45 calories / serving

Ingredients
200g smoked salmon slices
¼ x 250g pack soft cheese
1 tsp wasabi paste
1 lemon, juiced and zested

Method
Lay the smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle.
Mix the soft cheese with the wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up.
Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.