Dec 24, 2008 8:15 am US/Central
Herbed Smoked Salmon And Prosciutto Pinwheels
(WCCO)
Herbed Smoked Salmon And Prosciutto Pinwheels
By Jamie Miller
1 sheet frozen puff pastry (half of a 17 ounce package), thawed
3 ounces thinly sliced prosciutto ham
6 ounces chive and onion cream cheese spread
3 ounces smoked salmon (lox style), chopped
2 tablespoons drained, chopped capers
1 tablespoon chopped fresh dill
1 teaspoon minced fresh lemon zest
1 egg, lightly beaten
Place the pastry sheet on your work surface. Cut in half, forming two 9½ x 4 ¾-inch rectangles. Arrange half of the prosciutto on 1 rectangle, leaving a ½-inch border, along one side.
Spread half of the cheese evenly over the prosciutto. Sprinkle half of each; salmon, capers, dill and lemon zest over the cream cheese.
Brush the plain border with egg. Starting at the long side opposite the border, roll up the pastry, jelly-roll, pressing gently to seal along the long edge. Wrap tightly in plastic. Repeat with the remaining ingredients to form a second log. Refrigerate at least 3 hours and up to 3 days.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Cut the log crosswise into ½-inch thick pinwheels. Arrange the pinwheels on the prepared baking sheet, spacing about one inch apart. Bake until pastry is golden brown, about 20 minutes. Transfer to racks to cool slightly. Serve warm. Makes 36.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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