Salmon Pinwheels

• autumn
• seafood
• snacks
• spring
• summer
• winter

Preparation

1 hour

Cooking

15-20 minutes

Ingredients

Pastry

• 6oz Plain Flour
• Large pinch of salt, pepper and Cayenne Pepper
• 4oz Butter, diced
• 4oz Finely Grated Cheddar Cheese
• 1 Egg yolk + 1 tablespoon cold water

Filling

• 7.5oz can medium red Salmon, drained
• 1oz Softened Butter
• 1oz Soft Cream Cheese
• 1 tablespoon chopped Parsley

Method

1. Make pastry gently, taking care not to handle it too much. A food processor is great. Chill for 30 minutes.
2. Pound salmon, butter and cream cheese well together until a soft paste is formed. Add seasoning and parsley.
3. Pre-heat oven to gas 5, 375E, 190C.
4. Divide pastry in two, roll out each piece into a 14" by 5" rectangle. Divide Salmon mixture in half and spread one half on to a pastry rectangle. Roll up tightly into a 14" roll. Repeat with the other pastry rectangle.
5. Using a sharp knife, cut into half-inch slices and lay each slice flat on a baking sheet. Press down slightly, and then bake for 15-20 minutes until crisp and golden.