Nothing says ‘party’ like pinwheels

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This article was published 20/05/2015 (3844 days ago), so information in it may no longer be current.

We finish off our party-sandwich kick this week with some pinwheel recipes. Thanks to Marcy Mazur for a version that uses tortillas and salsa for a quick, easy, contemporary option. I also adapted a recipe for old-school smoked salmon and asparagus pinwheels.

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Smoked Salmon Pinwheels

125 g (4 oz) cream cheese, softened

30 ml (2 tbsp) mayonnaise

Zest of 1 lemon

3 slices of a horizontally-sliced white or Whole-wheat sandwich loaf (see notes)

175 g (6 oz) smoked salmon

3 cooked asparagus spears

 

In a small bowl, combine cream cheese, mayonnaise and lemon zest. Stir until blended and creamy. Trim crusts from bread slices and flatten slightly with a rolling pin. Spread each slice with 1/3 of cream cheese mixture and top with 1/3 of salmon. Place 1 asparagus spear along short edge of each slice, trimming if necessary. Roll up each slice and wrap tightly in plastic wrap. Refrigerate for at least 1 hour. Slice each roll into 1.25 cm (1/2 inch) slices.

 

Tester’s notes: To horizontally slice a sandwich loaf, you’ll need a serrated knife and a steady hand. Some bakeries will do it for you: Request a loaf sliced “party sandwich-style” or “Pullman-style.” Make sure to discard top and bottom crust pieces or save for another use.

The lemon zest is a small thing but really makes a difference to the flavour. Make sure to wrap the rolls very tightly and refrigerate for at least 1 hour, preferably 2, to make them easy to cut. When cutting the rolls into pinwheels, use a sharp knife and cut decisively: If you try to do it slowly, you’ll end up with smooshy shapes instead of circles.

 

Cream Cheese and Salsa Tortilla Roll-ups

2 x 226 g (8 oz) blocks cream cheese (softened)

150 ml (2/3 cup) chunky salsa

125 ml (1/2 cup) chopped green onions

2 ml (1/2 tsp) garlic powder

5 ml (1 tsp) chili powder (increase amount if you prefer)

10 x 25 cm (10 inch) flour tortillas

 

In a medium bowl, beat cream cheese until smooth. Add salsa, green onions and seasonings and beat until smooth. Spread 45 ml (3 tbsp) filling on each tortilla to within 6 mm (1/4 inch) of edge.

Roll up into log shape and place in pan. Cover and refrigerate for at least 2 hours or until chilled.

Slice into 1.25-2 cm (1/2-3/4 inch) pieces (pinwheels). If desired, serve with additional salsa.

 

Tester’s notes: These are easy and tasty. The heat will vary depending on your choice of salsa and the amount of chili powder. (You can use a little fresh minced garlic if preferred.) I went pretty spicy, since the hot flavours are offset by the mellow cream cheese.