Salmon Pinwheels Recipe

These cute little salmon pinwheels will become your kids' favorite. Click here and try our recipe. Hurry up!

Makes: 20 pinwheels
Time: 30 minutes + chilling
Age: 12+ months

Ingredients:

180g fresh salmon fillet
130g ricotta cheese
30g fresh salad cress
2 mini plain tortilla wraps
2 Tbsp chives
1 Tbsp whole plain yoghurt 
1 Tbsp parsley
2 tsp freshly squeezed lemon juice

Instructions:

• Preheat the oven to 200C and line a baking tray with parchment paper. 
• Place the salmon fillet on the paper and bake in the oven for 20 mins.
• In a food processor, mix together the salmon, ricotta, yoghurt, chives, parsley and lemon juice to a smooth and creamy mousse.
• Spread the mousse on the whole surface of the tortilla wraps and top with the cress.
• Form two rolls with the tortillas and place them on a plate in the fridge to set for 20 minutes covered in cling film.
• Slice the tortilla roll into pinwheels and serve.
• You can store the tortilla rolls in an airtight container in the fridge for up to 2 days and slice as needed. Alternatively, freeze leftover pinwheels for up to 3 months.

Enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)