Smoked fish pinwheels
These pinwheels make for a delicious hearty bite, perfect for the cooler seasons.
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|⅓ cup||Sour cream|
|1||Lemon, zest and juice|
|1||Spring onion, finely chopped|
|1 handful||Olives, chopped|
|1 sprinkle||Black pepper|
|½||Smoked fish, flaked|
|1½ cups||High grade flour|
|2 tsp||Baking powder|
|35 g||Butter, cold|
|¾ cup||Cream, or enough to form a soft dough|
|1||Egg, for egg wash|
|1 sprinkle||Sesame seeds|
- Into a bowl mix ? cup sour cream with 2 Tbsp mustard, the zest and juice of a lemon, 1 finely chopped spring onion, a handful of chopped chives, and a good grind of black pepper.
- Flake in half a smoked fish.
- Sift 1½ cups of high grade flour with 2 tsp baking powder and a pinch of salt. Rub 35g of cold butter into the flour until a sandy texture. Add ¾ cup cream, or enough to form a soft dough.
- Gently roll the dough into a thin rectangle (5mm thick and 23 x 35cm wide).
- Spread with the smoked fish and roll into a log. Cut into pinwheels 1 ½cm thick.
- Brush with egg wash, sprinkle with sesame seeds, place on a baking tray and bake at 220C for 15-20 minutes until browned.