Create pinwheel rolls using wraps as the base and add your favourite fillings topped with a squeeze of Mayo. Perfect as bite-sized finger food.
3 Freya’s spinach and garden herb wraps
150g sliced smoked salmon
200g cream cheese
50g Edmonds whole egg mayonnaise
finely grated zest and juice of 1 lemon
300g asparagus spears
½ cup finely chopped fresh soft herbs (Parsley, dill, mint, chives, coriander etc)
1. To make the spread, in a bowl, mix together the cream cheese, mayonnaise, lemon zest and season to taste with salt and freshly ground black pepper.
2. Bring a frying pan of water to the boil and cook the asparagus for about 5 minutes until tender. Cool under cold water, drain and pour over the lemon juice.
3. Lay a large piece of cling film on the bench. Place one wrap on the cling film and spread with almost a third of the cream cheese & mayo. Carefully flip this over so the cream cheese & mayo is facing down. Smear a little more along one edge and place a third of the salmon and the asparagus along this. Roll up carefully and tightly, (as you would sushi), using the plastic wrap to assist rolling action, and keep spread off your fingers.
4. Finally, sprinkle the entire roll in herbs, wrap tightly in plastic film, and chill until needed. To serve cut into small pinwheels and extra dollop of mayonnaise on top for extra creaminess.