Smoked salmon pinwheels

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Mix the cream cheese, lemon zest and juice in a bowl. Season with a pinch of salt and plenty of black pepper. Spread the mixture evenly over the crêpes.
Top with the slices of smoked salmon, then scatter over the chopped cornichons and dill.
Roll tightly from one side into a roll. Trim and discard the ends, then cut into 2-3cm slices on the diagonal.
Arrange on a serving plate.

Per Serving: 53kcals, 3.3g fat (1.6g saturated), 3.3g carbs (1.5g sugars), 2.5g protein, 0.3g fibre, 0.205g sodium

By easyFood