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vegan salmon and cashew cheese pin wheels on a serving plate
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5 from 1 vote

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 Time15 mins
Total Time15 mins
Servings: 20 pieces
Author: Adriana Z.

Equipment

Ingredients

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.