Salmon & Cream Cheese Pinwheels
150g cream cheese
120g poached salmon
Freshly ground black pepper
1 tbsp of chopped chives
4 slices of wholemeal bread (or gluten free)
For the filling, place the cream cheese, chives and a little ground black pepper in a bowl and mix thoroughly.
Cut the crusts off the bread (these can be saved and used to make bread crumbs for another recipe).
Spread each slice of bread with a little cream cheese.
Spread a thin layer of the poached salmon over the top.
Roll the bread up tightly into a sausage shapes. Cut into pinwheels 1.5 - 2cm thick.
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