Salmon Pinwheels

Picture of Salmon Pinwheels
Salmon Pinwheels

These little savouries freeze well and are nice to serve with drinks. With thanks to Karen M for the photo.

1 hour
15-20 minutes



  • 6oz Plain Flour
  • Large pinch of salt, pepper and Cayenne Pepper
  • 4oz Butter, diced
  • 4oz Finely Grated Cheddar Cheese
  • 1 Egg yolk + 1 tablespoon cold water


  • 7.5oz can medium red Salmon, drained
  • 1oz Softened Butter
  • 1oz Soft Cream Cheese
  • 1 tablespoon chopped Parsley


  1. Make pastry gently, taking care not to handle it too much. A food processor is great. Chill for 30 minutes.
  2. Pound salmon, butter and cream cheese well together until a soft paste is formed. Add seasoning and parsley.
  3. Pre-heat oven to gas 5, 375E, 190C.
  4. Divide pastry in two, roll out each piece into a 14" by 5" rectangle. Divide Salmon mixture in half and spread one half on to a pastry rectangle. Roll up tightly into a 14" roll. Repeat with the other pastry rectangle.
  5. Using a sharp knife, cut into half-inch slices and lay each slice flat on a baking sheet. Press down slightly, and then bake for 15-20 minutes until crisp and golden.

To serve, warm slightly for about 5 minutes at the above temperature. Will freeze.