To make Jane's salmon pinwheels, you'll need:
thin sliced soft brown bread
butter, soft and ready to spread
fresh lemon juice
Cut the crusts off the sliced bread, and spread with butter.
Carefully separate the layers of smoked salmon and lay a piece over each slice of bread.
Generously squeeze lemon juice on top,and a grind of black pepper.
Then roll the bread and salmon - to create a spiral of salmon within the bread - and tightly encase in foil so that it holds it's shape.
Best left in the fridge overnight, but an hour or so will do if you want to eat them sooner.
When you take the rolls from the fridge, unwrap them and cut into maybe four small sushi-sized spiral bites from each slice of bread.
Eat and enjoy (preferably accompanied by a glass of something fizzy!).