Salmon Pinwheels

Salmon pinwheels are a tantalizing and very simple appetizer to prepare, perfect for a buffet or a drink with friends. They lend themselves to an “Italianization” with the use of typical ingredients such as mascarpone instead of the more commonly used spread cheese in international versions of the recipe. Here’s my version:

Ingredients

• 5-6 slices of crustless sandwich bread
• 200 grams of smoked salmon
• 250 grams of mascarpone
• A bunch of fresh dill (or, alternatively, chives)
• Juice of 1/2 lemon
• Salt and pepper to taste

Preparation

1. Start by laying out the sandwich bread slices on a work surface. If necessary, flatten them slightly with a rolling pin to make them more pliable.
2. Take a bowl and work the mascarpone with a spoon to make it softer and more spreadable. Add the lemon juice and mix well.
3. Finely chop the dill (or chives) and fold it into the mascarpone. Season with salt and pepper to your taste.
4. Spread a uniform layer of flavored mascarpone on each slice of bread.
5. Place slices of smoked salmon on the mascarpone, covering the entire surface.
6. Tightly roll up the slices of bread with the filling, creating cylinders.
7. Wrap each cylinder in cling film and place them in the refrigerator for at least 1 hour. This step will help the pinwheels hold their shape during cutting.
8. Remove the cling film and cut each cylinder into slices about 2 cm thick.
9. Arrange the pinwheels on a serving dish and serve them fresh.

Salmon pinwheels are a classic appetizer that combines the creaminess of mascarpone with the bold flavor of smoked salmon. If you want to add an extra touch, you can garnish each pinwheel with a sprinkle of pink pepper and a small sprig of dill for an even more inviting visual impact.