Instructions

• Prepare loaves of bread:
• 01 Open freeze bread until firm, in order to slice in long, thin vertical slices (lengthways). When firm remove the crust on all sides, slice thinly and keep to one side until ready to assemble.
• Prepare fillings:
• 02 Prepare ingredients i.e juice lemons for later and pickle thin slices of cucumber in cider vinegar with plenty of freshly ground black pepper. Allow the cucumbers to pickle for at least one hour or so.
• Assemble smoked salmon pinwheels:
• 03 Individually lay a slice of bread on a board, smother all over with a thick layer of unsalted butter and lay over the top a thick layer of smoked salmon. Season well with black pepper and plenty of lemon juice. Roll from one side to the other to form a tube shape. Place on cling film and wrap into a tight sausage shape. CHILL in the refrigerator for at least 2 hours or overnight.
• Assemble pickled cucumber pinwheels:
• 04 Butter the sliced bread heavily with unsalted butter. Lay thin slices of pickled cucumber all over the top plus an additional coarsely ground black pepper. Roll from one side to the other to form a tube shape. Place on cling film and wrap into a tight sausage shape. CHILL in the refrigerator for at least 2 hours or overnight.
• Serve:
• 05 Remove the cling film and cut into thick slices. Lay attractively on a plate or board and garnish with extra lemon slices, lemon juice on the smoked salmon pinwheels and a cascade of fresh dill all over them all.