Salmon roll-ups recipe

These smoked salmon and cream cheese canapés have a little fiery kick thanks to the addition of wasabi paste. They’re quick to make, simple and ideal for serving at a cocktail party.

1. Lay the smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle.
2. Mix the soft cheese with the wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up.
3. Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.

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