Doctor's Review: Medicine on the Move

August 22, 2017
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Smoked salmon pinwheels with chipotle-chili fresh fruit salsa

Don’t limit yourself to smoked salmon for this recipe: crab, chopped lobster or grilled chicken can work well, too

For the pinwheels
4 oz. (125 g) goat cheese, at room temperature
4 oz. (125 g) cream cheese, at room temperature
2 tbsp. (30 ml) heavy cream
6 (10-in./25-cm) flour tortillas
12 oz. (375 g) thinly sliced cold-smoked salmon
¼ c. (60 ml) finely chopped green onions
¼ c. (60 ml) finely chopped fresh cilantro
¼ c. (60 ml) finely chopped fresh chives

For the salsa
3 c. (750 ml) diced fruit (about ¼-inch/½-cm pieces) (such as pineapple, kiwi, papaya, strawberries, mango or other seasonal choice)
½ c. (125 ml) finely chopped red onion
zest of 1 lime
2-4 tsp. (10-20 ml) liquid from canned chipotle chilies
2 tbsp. (30 ml) chopped fresh mint
2 tbsp. (30 ml) chopped fresh cilantro

To prepare the pinwheels, in a small bowl, combine the goat cheese, cream cheese and cream; blend until smooth. Spread the cheese mixture onto the tortillas, covering to the edges of each. Lay the salmon slices over the cheese. Sprinkle with the green onions, cilantro and chives. Roll each tortilla up tightly and wrap in plastic wrap. Refrigerate until ready to serve.

To make the fruit salsa, place all ingredients in a bowl and gently toss. To serve, cut each tortilla roll into slices on the diagonal about ¾-inch (2-cm) thick. Serve with the salsa on the side. Serves 6.

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