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These amazingly crispy puff pastry pinwheels with delicate smoked salmon and smooth cream cheese are my go-to trick when friends drop by unexpectedly. The mix of buttery pastry, flavorful salmon and fresh herbs creates a taste that wows everyone. They've become a staple in my family gatherings. Tasty salmon pinwheels from puff pastry - a straightforward appetizer.
Ever since I first baked these pinwheels for a family get-together, people keep asking me for the instructions. It's especially the crunchy texture of the pastry paired with the creamy filling that makes them so hard to resist. Crunchy salmon pinwheels for any occasion.
Essential ingredients for salmon pinwheels and how to pick them:
- Puff pastry: Grab it from the refrigerated section - all-butter pastry gives you the crunchiest results
- Smoked salmon: Don't skimp here - look for soft, thin slices
- Cream cheese: Let it sit at room temp to spread easier - try adding horseradish for extra kick
- Fresh herbs: Dill works traditionally, but chives bring lovely flavor too
Step-by-step guide for making salmon pinwheels:
- Preparing the dough
- Take puff pastry out of the fridge about 10 minutes before you start
- Carefully roll it out on a lightly floured surface
- Trim the edges for evenly shaped pinwheels
- Adding the filling
- Spread cream cheese thinly and evenly using a spatula
- Leave about a 1cm edge all around
- Tear salmon into smaller pieces and arrange them with slight overlap
- Rolling and cutting
- Gently but firmly roll the dough from the long side
- Place the roll with the seam facing down
- Use a sharp knife to cut into 2cm thick rounds
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What I love most is how versatile they are - my family enjoys them as quick snacks or as starters for fancy dinners. Versatile salmon pinwheels.
Ideal temperature and timing for salmon pinwheels:
Getting the oven temperature right makes all the difference. Too low and your pastry won't puff up properly, too high and the tops will burn. After years of making these, I've found that 200°C fan setting works best. Perfectly baked salmon pinwheels.
Creative twists for salmon pinwheels:
Over time, I've come up with different versions:
With spinach and feta for vegetarians
With pesto and sundried tomatoes for Mediterranean flavors
With herbed cream cheese and ham as an alternative
Creative salmon pinwheel variations.
Serving ideas and sides for salmon pinwheels:
A light lemon-dill sauce pairs wonderfully with these. I like serving the pinwheels on a bed of arugula, garnished with cherry tomatoes and sprigs of herbs. Salmon pinwheel serving suggestions.
After trying many recipes over the years, I can honestly say these salmon pinwheels rank among my absolute favorites. They remind me of my first garden party where they were the biggest hit. Popular salmon pinwheels.
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Storage tips for salmon pinwheels:
Finished pinwheels keep in the fridge for up to 2 days. To reheat, I pop them in the oven at 160°C for 5 minutes - this brings back their crispiness. Storing salmon pinwheels.
Extra notes about salmon pinwheels:
The quality of smoked salmon really matters. I prefer Norwegian salmon with its distinctly tender texture. The subtle smoky flavor works beautifully with the buttery puff pastry. Premium salmon pinwheels.
Party prep for salmon pinwheels:
You can easily make these the night before and bake them next day. This saves time and stress when company's coming over. The smell of freshly baked salmon pinwheels is the warmest welcome I know. Prepping salmon pinwheels for parties.
Frequently Asked Questions
- → Kann ich sie vorher backen?
- Klar, du kannst sie am Tag davor zubereiten und kurz vor dem Essen 5 Minuten bei 180°C aufwärmen.
- → Wie bewahre ich sie auf?
- Pack sie in eine luftdichte Dose und stell sie in den Kühlschrank. Dort halten sie 2-3 Tage. Vor dem Servieren wieder warm machen.
- → Kann ich sie einfrieren?
- Ja, die ungebackenen Stücke einfrieren. Vor dem Backen erst auftauen lassen und dann mit Ei bestreichen.
- → Welche Kräuter passen dazu?
- Dill ist ein Klassiker zu Lachs, aber auch Schnittlauch oder Petersilie passen gut.
- → Wie reiße ich den Blätterteig nicht?
- Einfach 10 Minuten bei Zimmertemperatur ruhen lassen und dann vorsichtig ausrollen.