Smoked Salmon Pinwheels

descher posted 12-14-98 2:39 PM


100/150g (4 - 6 oz)Smoked Salmon slices
400g (14 oz) Cream Cheese
3 Tbsp finely chopped chives
120g (4 oz) Salmon Roe (red caviar)
juice of 1/2 lemon

100g (3 1/2 oz AP flour
pinch salt
1 egg beaten
200ml (7 oz) milk
1 tsp melted butter

Sift flour and salt. Make a well in centre and add the egg and milk. Beat gradually drawing in all of the flour.

Beat until mixture resembles cream. Leave to stand for half an hour. (30 minutes)

Add the melted butter to the pancake mix and make 3 large thin pancakes about 25cm (10") in diameter. Leave to cool.

Cover each of the pancakes with thinly sliced salmon.

Stir chives and lemon juice into the softened cream cheese and spread this over the salmon using a hot, wet spatular.

Finally, sprinkle,or spread, over the salmon roe as evenly as possible. Roll oll each pancake tightly into a long cigar, cover with cling wrap and refrigerate for at least six hours.

Neaten the ends of the rolls and cut each roll into eight slices.

Serve four to a plate as an entree or as very special canapes.

I cut mine into 1/2" slices and served them as nibblies.

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