Smoked Salmon Pinwheels
- prep time10 min
- total time 10 min
- serves 6
These salmon and cream cheese pinwheels are a summer delight.
1 pkg container of soft cream cheese (75g)
small bunch basil leaves
½ cup pine nuts
Salt and pepper
1 pkg smoked salmon, about 14 slices
1. Put cream cheese, basil, pine nuts, salt and pepper into a food processor and puree until smooth. Lay a large piece of plastic wrap onto a flat work surface. Lay smoked salmon over it, overlapping slices to create an even rectangle about 14x6-inch. Spread the cream cheese mixture over the salmon, leaving a 1-inch border along the long top edge. Starting along one of the long edges carefully roll up the salmon into a long tight log with the plastic wrap around the outside only. Twist the ends of the plastic wrap to help tighten the log. Chill until firm. Slice into even rounds, remove the plastic wrap and arrange on a serving platter. Garnish with basil leaves.