Boursin Smoked Salmon Savoury Trifle

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  1. To make the pinwheels, Spread Boursin Velvety across each wrap end to end. Top with a layer of spinach and a layer of smoked salmon.  Roll into a tight log and then cut into spirals about 1/2 -inch thick 
  2. Remove the crusts from whole-wheat bread slices. Spread boursin velvety and top with a layer of thinly sliced cucumber. Cut into four rectangular pieces. 
  3. In a trifle bowl, arrange some of the pinwheels tightly around the sides.  Fill the centre with a layer of flat cucumber sandwiches. Top with a layer of spinach and smoked salmon. Pipe a layer of Boursin Velvety. Repeat with more finger sandwiches, spinach, salmon and boursin. Place another ring of pinwheels around the sides. Fill with more finger sandwiches finish with the last layer a mix of spinach, cucumber ribbons, smoked salmon roses, piped boursin and chives to garnish
  4. Chill in the fridge and enjoy cold.