* 1 x 28g/1oz slice wholemeal bread (3 Sins)
* sprigs of parsley, to garnish

Smoked salmon filling:
* 1 teaspoon very low fat natural fromage frais
* few snipped chives
* 1 x 28g/1oz slice smoked salmon (2 Sins on Green)
* squeeze of lemon juice
* freshly ground black pepper

Alternative ham and pineapple filling:
* 1 x 28g/1oz slice lean boiled ham, fat removed (2 1/2 Sins onGreen)
* 1 tablespoon very low fat cottage cheese with pineapple

1. For the smoked salmon filling, blend the fromage frais with the chives and spread thinly over the bread. Trim off the crusts. 2. Place the slice of smoked salmon on top, trimming it to fit the bread underneath. Sprinkle with lemon juice and black pepper. 3. Roll up tightly into a sausage shape. Wrap in foil and chill in the refrigerator for at least 15 minutes. To serve, cut into slices. 4. For the ham and pineapple filling, place the slice of ham on the bread and cut off the crust and any ham overlapping the edges. Spread the cottage cheese over the top. Roll up tightly and chill as described above. Serve sliced.

Serves: 1
Sins per smoked salmon sandwich: 3 Sins on Original; 5 Sins on Green
Sins per ham and pineapple sandwich: 3 Sins cm Original; S 1/2 Sins on Green
Preparation time: 5 minutes, plus chilling time