Asparagus, Salmon & Lemon Cheese Pinwheels

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.

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Prep Time: 30 mins Servings: 8-10
  • 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.


Moon Ban
Moon Ban

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