- 200 g Salmon (Smoked Salmon Works Best)
- 1 Cup Cream Cheese
- 1 tsp Rosemary
- 1 tsp Thyme
In between two sheets of cling wrap, place the block of cream cheese and roll it out flat.
Take one side of the plastic off and cover with smoked salmon. Place the plastic back on, flip over and cover with herbs
Roll the salmon over the cream cheese and place in the fridge for 2 hours to cool.
Cut up into pinwheels and serve.
** Nutrition per serving: Calories 374, Fat 32g, Protein 19g, Carbs 3g