Recipe: Smoked Salmon Pinwheels with Basil and Capers for Ashley

Smoked Salmon Pinwheels with Basil and Capers
Source: Chef Kim Mullins
Pinwheels can be stored for up to 2 days in an airtight container.
Serves Makes 24

2 sheets thawed puff pastry
Olive oil spray
Pinch salt
24 basil leaves
300g slices smoked salmon, halved crossways
1/2 tsp capers, rinsed and finely chopped
2 to 3 tbsp sour cream

Place 1 pastry sheet on a flat surface, spray lightly with olive oil, and sprinkle lightly with salt. Place remaining pastry sheet on top and repeat the oil and salt. Roll the pastry tightly into a log, and wrap firmly in plastic wrap. Freeze until firm (around 45 minutes).

Preheat oven to 180 degrees Celsius, and lightly oil a baking tray. Using a sharp knife, slice the pastry log into 24 x 1 cm thick slices. Place on the prepared baking tray and season with ground black pepper. Bake in the oven 15 " 30 minutes, turning once during cooking til cooked through and golden. Cool on the baking tray.

Place 1 basil leaf on each pinwheel, top with pieces of smoked salmon. Sprinkle lightly with chopped capers and top with a tiny dollop of sour cream.