When
I’m entertaining I like to have a
couple of easy make ahead apps that look amazing. These Smoked Salmon
Pinwheels are elegant and beautiful and will earn you some fabulous
comments. Most Salmon Pinwheels I’ve seen and made before are scraps of
Smoked Salmon laid over cream cheese and rolled tightly in bread to make
a log which is then sliced. My version is going to push it just a
little bit further by making little Salmon rosettes out or strips of
Salmon to decorate the pinwheels. My younger son was introduced
to Smoked Salmon a few years ago and is such a fan that he hangs around
the kitchen like a cat waiting for scraps. I always buy extra for him
:).
The
bread I’m using comes pre sliced horizontally. This is a great product
from Loblaws that caters to the Italian community to make something
called Tramezzino a popular Italian sandwich. It’s also perfect
for my pinwheels and I also use it to make Smogastorta, a Swedish
sandwich cake. Before this product was in market, I would order a loaf
from the bakery and ask them to slice it horizontally for me and remove
the crust myself.
Ingredients
150 gms Smoked Salmon
4 slices bread sliced horizontally
4 oz Cream Cheese
2 tbsps chopped Parsley
Parsley leaves to decorate
Caviar to decorate
Process
Make about 15 Salmon rosettes by rolling up ribbon shapes of Salmon and keep aside
Roughly chop about a 1/2 cup of the smoked Salmon remnant pieces
Add the chopped Salmon to the cheese together with the Parsley
Spread over the bread and roll and cover tightly with cling wrap
Leave to set in the fridge for 1 hr to overnight
Uncover and slice
Add
a small dollop of the leftover cheese mixture, add the rosette, two
parsley leaves and a small dollop of caviar to each slice and serve
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