Lay a thin layer of smoked salmon on top of the cream cheese. Then place a thin even layer of smoked salmon on top of the spinach.

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Spread lightly with the softened butter and cover with a single layer of smoked salmon.

Smoked salmon pinwheel. Dividespread the the cream cheese mixture between the 6 slices of bread. Roll up each topped slice of bread as tightly and firmly as. Roll up reasonably firmly then place.
Use a rolling pin to roll the bread out flat and thin. Roll out the bread with a rolling pin until thin and pliable then spread with an even layer of cream cheese. Using a rolling pin roll out the bread slices to flatten slightly.
The crust can be left on or cut off. With the shortest end facing you cover the bread with a layer of spinach leaves leaving 1cm at the top free of filling this is where it will join when rolled up. Divide and top with smoked salmon slices.
Make sure each slice of salmon is overlapping. Lightly sprinkle lemon juice over the salmon and just a touch of lightly ground pepper. Sprinkle with the finely chopped dill.
Top with a thin layer of smoked salmon then the. Thinly spread a little of the crème fraîche mixture over the top of the salmon. Take the first slice of bread and place it on top of the clingfilm.
Arrange the smoked salmon in a thin layer. Trim the crusts from the bread. Spread a layer of cream cheese on the bread.
Cover each slice of bread with a slice of smoked salmon. Lay down a sheet of plastic wrap and place slices of smoked salmon on the sheet of plastic.

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