Smoked Salmon Pinwheel Sandwiches
INGREDIENTS
• 1 Loaf fresh white or brown bread, ask baker to cut loaf horizontally
• ¼ Pound Butter, softened
• 1 Pkg Smoked Salmon
• 1 Creme Fraiche
• a little freshly grated horseradish, or some creamed horseradish sauce
• the finely grated zest of a lemon
• finely chopped fresh dill (or parsley or chives)
• salt and freshly milled black pepper
STEPS
1. In a small bowl, beat the crème fraîche until quite smooth. Stir in the horseradish or horseradish cream sauce (to taste), and the lemon zest. Season with a little salt and black pepper.
2. Put a large piece of clingfilm on your countertop. Take the first slice of bread and place it on top of the clingfilm. Spread lightly with the softened butter and cover with a single layer of smoked salmon. Thinly spread a little of the crème fraîche mixture over the top of the salmon. Sprinkle with the finely chopped dill. Grind over a little more black pepper.
3. Now turn the bread slice so that its thinnest end is facing you. Pick up the edge of the clingfilm and, holding it firmly with two hands, use it to coax the slice into a roll, as you would if you were rolling sushi. Roll the slice up neatly and firmly (but without squashing the bread). Twist the ends of the clingfilm to make a loose cylindrical 'Christmas cracker' and place the parcel in the fridge. Repeat this process with the remaining slices.
4. Chill the rolls for 10 minutes (or for up to 25 minutes; any longer than that and they'll stiffen). Now, using an exceedingly sharp knife, cut each roll, straight through the plastic, into five or six thin slices. Peel away the plastic and arrange the sandwiches on plates. If you're aiming for authenticity, put them on a bed of very finely shredded iceberg lettuce.
5. Serve immediately.
6. Makes about 30 pinwheel sandwiches.
• 1 Loaf fresh white or brown bread, ask baker to cut loaf horizontally
• ¼ Pound Butter, softened
• 1 Pkg Smoked Salmon
• 1 Creme Fraiche
• a little freshly grated horseradish, or some creamed horseradish sauce
• the finely grated zest of a lemon
• finely chopped fresh dill (or parsley or chives)
• salt and freshly milled black pepper
STEPS
1. In a small bowl, beat the crème fraîche until quite smooth. Stir in the horseradish or horseradish cream sauce (to taste), and the lemon zest. Season with a little salt and black pepper.
2. Put a large piece of clingfilm on your countertop. Take the first slice of bread and place it on top of the clingfilm. Spread lightly with the softened butter and cover with a single layer of smoked salmon. Thinly spread a little of the crème fraîche mixture over the top of the salmon. Sprinkle with the finely chopped dill. Grind over a little more black pepper.
3. Now turn the bread slice so that its thinnest end is facing you. Pick up the edge of the clingfilm and, holding it firmly with two hands, use it to coax the slice into a roll, as you would if you were rolling sushi. Roll the slice up neatly and firmly (but without squashing the bread). Twist the ends of the clingfilm to make a loose cylindrical 'Christmas cracker' and place the parcel in the fridge. Repeat this process with the remaining slices.
4. Chill the rolls for 10 minutes (or for up to 25 minutes; any longer than that and they'll stiffen). Now, using an exceedingly sharp knife, cut each roll, straight through the plastic, into five or six thin slices. Peel away the plastic and arrange the sandwiches on plates. If you're aiming for authenticity, put them on a bed of very finely shredded iceberg lettuce.
5. Serve immediately.
6. Makes about 30 pinwheel sandwiches.