Smoked Salmon Mousse Pinwheels
This sandwich adds a lovely punch of color to your tea tray or appetizer platter with contrasting dark pumpernickel bread with deep orange smoked salmon. The Ritz London serves a similar version with whisky, but I like the fresh flavors of vodka and dill. You are only limited by your imagination.
Servings 12 pieces
Ingredients
For the Mousse
- 1/3 cup non fat greek yoghurt
- 1 tbsp. chives minced
- 2 tbsp. vodka
- 4 ounces smoked salmon make your own recipe below
- 1 1/2 tbsp. fresh lemon juice
For the Sandwiches
- 12 slices dark wheat or pumpernickel bread, crusts removed
- 2 ounces cold or hot smoked salmon
Instructions
Make the Mousse
- Put the greek yoghurt, chives, vodka, salmon, lemon juice and pepper in a food processor and process for 20 to 30 seconds or until smooth. Cover and refrigerate for up to 2 days to let the flavours blend.
Make the Sandwiches
- Use a rolling pin to flatten the bread slices. Spread the salmon mousse on one side of each slice and arrange pieces of smoked salmon on top.
- Roll up and place seam side down on a plate. Cover with a damp tea towel or paper towels until ready to serve.
- Larger pinwheels: Cut in half diagonally and stand on the flat edge. Smaller pinwheels: C into smaller bite sized 2 inch angled sections and serve flat.
- Makes 12 large or 24 mini pinwheels
Notes
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