Smoked Salmon Pinwheels

5 or 6 thin slices of soft brown bread, crusts removed
1 tablespoon very finely chopped fresh parsley
1 tablespoon very finely chopped watercress
6 ounces low fat cream cheese
Black pepper
1 1/2 tablespoons lemon juice
Pinch cayenne pepper
1/2 pound very thinly sliced smoked salmon

Using a rolling pin slightly flatten and stretch the bread. Cream the cheese, lemon juice, parsley and watercress together, mixing in the seasonings.

Spread the mixture evenly over the bread, cover with the slices of smoked salmon and very carefully roll up firmly.

Wrap each roll in foil, or plastic wrap, and refrigerate for at least 2 hours (overnight is best) to chill well.

Remove the wrapping and cut each roll using a sharp or serrated knife into 5-6 slices. to serve arrange the pinwheels on a plate and garnish with a generous sprig of watercress and a twisted lemon.