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Full Online Book HomeLearning KitchenAppetizers - Smoked Salmon Pinwheels
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Appetizers - Smoked Salmon Pinwheels Post by :storian Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2467

Click below to download : Appetizers - Smoked Salmon Pinwheels (Format : PDF)

Appetizers - Smoked Salmon Pinwheels

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.

Beatuntil 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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8 oz. cream cheese, softened 1 small packet Hidden Valley Ranch powdered dip mix (do not use the dressing mix) 1 cup mayo 2 green onions, finely chopped 1 box (10 oz.) frozen chopped spinach, cooked, well-drained, and cooled 10 or so flour tortillasCombine the first 3 ingredients, mixing well. Add the green onions and spinach; stir until well blended. Spread on flour tortillas. Roll up, cover with saran wrap, and let chill overnight. Slice and place on serving tray/plate. These taste much better if you let them sit overnight (rather than making them a few hours

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