Creamy, with a hint of spice, these smoked salmon wraps are topped with sprigs of watercress for a peppery finish.
100 g [3,5 oz] pkg smoked salmon
1/4 cup [0,6 dl] spreadable light cream cheese
1 tsp horseradish, grated
2 cups [4,75 dl] trimmed arugula, or watercress
Separate salmon into slices. Stir cream cheese with horseradish, then spread on salmon. Lay a few leaves of arugula along 1 short end of each slice, then roll up tightly into a cigar shape. Repeat with remaining salmon and arugula.
To serve: cut rolls into bite-sized pieces and set, cut-side down, on a platter.