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Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Ingredients
1 small brown onion
2 tablespoons extra-virgin olive oil
200g spinach, any big stalks removed
Salt and pepper to taste
100g Talbot Forest Mozzarella Cheese, grated
1 sheet of puff pastry
100g smoked Salmon
Method
Preheat oven to 200°C.
Dice the onion and toss into a pan with the olive oil. Cook until onion is translucent, then add the spinach and sauté for a few minutes. Season with salt and pepper, then set aside to cool.
Once cool, add the grated Talbot Forest Mozzarella Cheese and mix into the spinach mixture.
Roll out your puff pastry sheet and cover a third with smoked salmon.
Top the salmon with the spinach and mozzarella mixture. Roll the whole thing into a log, pressing down on the outer edge to seal the log closed. With a big sharp knife, cut into slices about 2-3cm in width.
Lay the pinwheels onto a lined oven tray and bake for 20 minutes until lightly golden.
Serve them warm or cold. They’ll keep fine in a sealed container in the fridge for a couple of days, and can be rewarmed in the oven before serving.
