Simple to make and good enough to impress, smoked salmon and watercress rolls make a tasty and light lunchtime snack. Or serve them as party nibbles or canapés. They are perfect during the warmer months as, once prepared, they can be stored in the fridge and served chilled.

Ingredients:

• 50g cream cheese
• 25g soured cream
• 1 tbsp lemon juice
• Fresh dill (chopped)
• 100g John Ross Jr smoked salmon
• 75g watercress

Method:

1. Begin by lining a large Tupperware box with cling film.
2. In a separate bowl, combine the sour cream, cream cheese and lemon juice until smooth then stir in the dill.
3. Lay the slices of smoked salmon on a clean, dry work surface and cut into strips measuring approximately 12cm x 3.5cm.
4. Divide the creamy mixture between each strip of salmon making sure to leave a 2.5cm border at one end.
5. Lay half the watercress over the mixture and roll up tightly.
6. Repeat this until all the ingredients have been used up then store the rolls, seam-side down, in a cling filmed Tupperware box on the bottom shelf of your fridge.

To serve:

When you’re ready to eat, simply place the smoked salmon and watercress rolls a plate. Add the remaining watercress to dress if required. Enjoy!