Easy yet elegant, these savoury Salmon Pinwheels are perfect for the fruity palate and balanced acidity of the LE22 Viognier Roussane Marsanne.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: About 24 Pinwheels
Ingredients:
- 1/2 cup cream cheese, softened
- 2 tbsp (total) minced fresh herbs such as parsley, dill, chives and thyme
- 1 tbsp finely grated lemon zest
- 1 tbsp minced capers
- 2 sheets pre-rolled puff pastry (about 454 g), thawed
- 1 large package (250 to 300 g) sliced smoked salmon, thawed, if frozen
- 1 egg
- Freshly ground black pepper
Method:
- Preheat oven to 425°F.
- Blend cream cheese with herbs, lemon zest, capers and black pepper (to taste).
- Unroll pastry sheets on a large work surface or cutting board. Divide cream cheese mixture between sheets spreading evenly and leaving a 1-inch rim. Arrange smoked salmon in a single layer over cream cheese on each sheet.
- Starting at a short end, roll up pastry, pinwheel-style; set seam-side-down and slice with a sharp knife, about 1/2-inch thick. Arrange on a parchment paper-lined baking sheet(s).
- Beat egg with 1 tbsp water; lightly brush over exposed pastry.
- Bake pinwheels for 20 to 25 minutes or until puffed and golden. Serve warm or at room temperature.
Recipe Tip:
Make ahead and freeze baked pinwheels layered between sheets of parchment paper in a sealed container for up to one month. Rewarm pinwheels from frozen for 5 to 7 minutes at 400°F.
Your friends and family will love these delicious Smoked Salmon Pinwheels with the wonderful LE22 Viognier Roussane Marsanne.
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