Vegan Salmon and Cream Cheese Bread Pinwheels Questa ricetta è disponibile anche in italiano

These vegan salmon and cream cheese bread pinwheels are the perfect finger food to bring to the table this spring, to a picnic or just because you fancy trying something a bit different.

With their gorgeous swirl these bread rolls will make a great impression on the table sat alongside the rest of your buffet.

If you are looking for other ideas of what would make for a tasty and beautiful springtime menu I have a selection of other buffet friendly dishes that should satisfy your family or guests:
- Vegan Russian Salad
- Courgette and Smoked Paprika Rolls
- Vegan Deviled Potatoes
- Mediterranean Empanadas
- Vegan Aubergine Parmigiana
- Mini Quiche with Asparagus and Vegan Ham
- Quiche Lorraine
- Tarallini Pugliesi
- Vegan Casatiello | Italian Stuffed Savoury Bread
- Potato and Tofu Salad
- Tofu "ribs" in BBQ Sauce
- Spinach and Vegan Cheese Pizza Pie
- Polenta Bruschetta with Sautéed Mushrooms
- Air Fried Garlic Mushrooms
- Sweet Potato Falafel
- Easy Baked Zucchini Frittata
- Light Coleslaw Salad
- Classic Focaccia Recipe
- Hot Cauliflower Wings

To be served as a simple appetizer or a rich aperitif, or simply to present a variety of sandwich shapes, like square and triangles, that will capture the eyes of both children and adults. The alternatives, as you can see, are practically endless!

The practicality of these pinwheels sandwiches is in the fact that they can be conveniently prepared in advance, by filling and rolling the bread slices (or crustless sandwich bread), and then stored in the refrigerator and cut into slices just before serving. No need for an early morning rush trying to get the days lunch or picnic sorted, instead you get to have a relaxed day off.

For these rolled sandwiches I thought of a filling based on slices of my Vegan Smoked Carrot Salmon and Cashew Soft Cheese, with the addition of tufts of dill or wild fennel that give a distinct but very pleasant flavour.

The result will be irresistible stuffed rolls that are rich, soft and tasty which I am sure will ultimately satisfy guests who are both vegan and non vegan, I mean good food is simply good food.

Vegan Salmon and Cream Cheese Bread Pinwheels Recipe

Ingredients:
4 slices of Long Crustless Sandwich Bread (or 8 crustless slices)
100-150 g of Vegan Spreadable Cheese
1-2 Smoked Carrots
1 bunch of Fresh Dill
Pepper (optional)

Method:
1. Overlap two slices of sandwich bread from the longest side for about 1 cm.
2. Roll out with a rolling pin, flattening the slices to about half the thickness. Wet with very little water or vegetable milk if necessary. This process will also help seal the two slices together.

3. Repeat for the other two remaining slices.
4. Spread a layer of cheese spread over the rolled out slices of bread, then fill with slices of carrot salmon, sprigs of dill and freshly ground black (or pink) pepper.

5. Roll the sandwiches along themselves from the longest side, making sure to compact them well as you roll. Once you have done this you should have a shape similar to a sausage.
6. Wrap the rolls with cling film and place in the refrigerator for at least an hour.
7. Before serving, remove the film and cut out about 1 centimetre thick rolls.

You can prepare these salmon and cream cheese bread pinwheels about 3 days in advance and store wrapped in the fridge.

Once portioned, they are kept in the refrigerator covered by a clean cloth moistened with water for about 2 days.

Print Recipe

5 from 2 votes

Vegan Salmon and Cream Cheese Bread Pinwheels

These vegan salmon and cream cheese bread pinwheels are the perfect finger food to bring to the table this spring

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

• Rolling Pin

Ingredients

• ▢ 4 slices Long Crustless Sandwich Bread or 8 crustless slices
• ▢ 100-150 g Vegan Spreadable Cheese
• ▢ 1-2 Smoked Carrots
• ▢ 1 bunch of Fresh Dill
• ▢ Pepper optional

20 pieces

Cook ModePrevent your screen from going dark

Instructions

• Overlap two slices of sandwich bread from the longest side for about 1 cm.
• Roll out with a rolling pin, flattening the slices to about half the thickness. Wet with very little water or vegetable milk if necessary. This process will also help seal the two slices together.
• Repeat for the other two remaining slices.
• Spread a layer of cheese spread over the rolled out slices of bread, then fill with slices of carrot salmon, sprigs of dill and freshly ground black (or pink) pepper.
• Roll the sandwiches along themselves from the longest side, making sure to compact them well as you roll. Once you have done this you should have a shape similar to a sausage.
• Wrap the rolls with cling film and place in the refrigerator for at least an hour.
• Before serving, remove the film and cut out about 1 centimetre thick rolls.

Notes

You can prepare these salmon and cream cheese bread pinwheels about 3 days in advance and store wrapped in the fridge.

Once portioned, they are kept in the refrigerator covered by a clean cloth moistened with water for about 2 days.

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