Smoked Salmon and Goat Cheese Pinwheels

Ingredients

1 sheet of puff pastry (Home made/store bought)

100 g of smoked salmon

150 g goat cheese (cream or slices)

1 tbsp of chopped fresh dill

1 tbsp of chopped chives

1 tbsp lemon zest

black pepper

1 egg

Method

Preheat oven to 200°C. Line a baking tray with parchment paper. Beat the egg and keep aside till needed. Zest the lemon.

Zest the lemon, cut the chives and dill into small pieces.

In a bowl, mix the goat cheese with dill, chives, lemon zest, and black pepper until well combined. If you do not have creamed goat cheese, use cheese slices.

Keep the puff pastry flat on the baking paper evenly spread the herbed goat cheese mixture across the entire surface. If you are using slices of goat cheese instead lay them next to each other and top with dill, chives, lemon zest and black pepper.

Then layer the thinly sliced smoked salmon slices over the goat cheese, ensuring all slices are covered. Starting from one edge, carefully roll the puff pastry into a tight log.

Slice the roll into 1" thick pinwheels and place them flat on the prepared baking tray.

Brush each pinwheel with the beaten egg.  Bake in the preheated oven for around 20-25 minutes, or until the pastry is puffed and golden brown. 

Allow to cool slightly - serve warm.

NB: I used a rectangle puff pastry sheet of 42X26 cm and was only able to get 10 pinwheels.

So increase according to your need.

Short-Eats