Smoked salmon pinwheels

Smoked Salmon Pinwheels

An attractive first course that looks incredibly difficult to make and yet is actually quite simple to prepare. Quark is very bland in flavour, so do add plenty of additional seasoning.

Serves 4
Per serving 131 kCal/5G Fat
Preparation time 10 minutes
Cooking time 20 minutes

Ingredients:

175g (6oz) Salmon fillet
1 Vegetable stock cube
175g (6oz) Sliced smoked salmon
Juice of 1⁄2 lemon
115g (4oz) Quark
1 Garlic clove, crushed
6 Green peppercorns, crushed
1 tablespoon chopped fresh dill
Freshly ground salt and black pepper to taste
Salad leaves
4 Lemon wedges to garnish
Greaseproof paper

Method
1.Poach the salmon fillet for 5 minutes in a shallow pan containing sufficient water to cover with the crumbled stock cube added. When cooked, lift the fish from the cooking liquor, place in a bowl and allow to cool.
2.Remove the skin and any bones from the fish, breaking the fish apart with a fork. Add the lemon juice, Quark, garlic, peppercorns and dill and mix well, seasoning with salt and pepper if required.
3.Place a sheet of greaseproof paper on a chopping board and lay the smoked salmon on top, overlapping slightly to make a small rectangle shape approximately 20cm ( 8in) x 15cm (6in). Carefully spread the cooked salmon mixture over, taking it right up to the edges. Roll up from the wide edge like a Swiss roll as tight as possible then slice into 8 x 2.5cm (1in) discs.
4.Arrange the salmon pinwheels on a bed of salad leaves and garnish with lemon wedges.