Ingredients
Method
1.Blend or process 100g of the salmon until chopped finely. Add cream and cheese; process until smooth. Transfer mixture to medium bowl; stir in nuts and chives. Refrigerate until firm.
2.Halve remaining salmon slices widthways; place one spinach leaf on each salmon slice, top with 1 teaspoon of the cheese mixture. Roll each into small cone to enclose filling.
3.Place cones on serving tray, cover; refrigerate 2 hours.
4.Serve cold.
