Pinwheel Sandwiches


500g Tatua Cream Cheese, at room temperature

2 tablespoons finely grated lemon zest

1 tablespoon chopped dill

½ teaspoon celery salt

1 bunch fresh asparagus, blanched

200g smoked salmon slices

20 slices soft white or whole-meal bread


  1. Combine the Cream Cheese, lemon zest, dill, and celery salt and mix well until smooth.
  2. Blanch the asparagus in boiling salted water then re-fresh in cold water and cut in half.
  3. Cut the salmon into strips.
  4. Cut the crusts form the bread slices.
  5. Spread the bread slices generously with the Cream Cheese mixture.
  6. Add a few strips of salmon and an asparagus spear to each and roll up.
  7. Cut the pinwheels into sushi like rolls and stand up on a platter.
More Recipes