HERBED CHEVRE, SPINACH AND SMOKED SALMON PINWHEEL WITH CASSAVA TORTILLAS
These smoked salmon pinwheels are the perfect party appetizer. And they're made deliciously gluten-free and grain-free thanks to cassava flour tortillas.
- 1 1/4 cup plain chevre
- 225g smoked salmon
- 1 cup baby spinach
- 1 head garlic
- 1 tsp olive oil
- 3 tbsp chives, finely chopped
- salt and pepper, to taste
- 1 recipe CASSAVA FLOUR TORTILLAS make 3 large tortillas instead of 6 small
Preheat oven to 200 degrees celsius.
Chop the top off the head of garlic, exposing each of the garlic cloves. Remove excess white skin on the outside of the garlic head. Place the garlic on a sheet of aluminum foil and drizzle olive oil on the exposed cloves. Wrap the garlic up with the aluminum foil and place in the middle of the oven, cooking for 40-60 minutes. The garlic is done when the cloves are soft and buttery.
While the garlic is cooking, make the cassava flour tortilla recipe. Make 3 large tortillas (approx 25 cm round).
Combine the chevre, chives, peeled garlic cloves, salt and pepper in a mixing bowl. Stir together, breaking up the garlic and mixing well.
To assemble the pinwheels spread a thin coat of the chevre on a tortilla. Lay the spinach leaves flat in a single layer on half the tortilla. Place thin slices of the smoked salmon on top of the spinach. Roll the pinwheel, starting with the salmon side.
Repeat the assembly process with the other two tortillas.
With a sharp knife, slice off approximately 1 inch from both ends of each tortilla. Enjoy these little samples yourself! Slice the rest of the tortilla into 1 inch sections. You should get 7 pinwheels from each tortilla.
Place the pinwheels on a serving platter and serve immediately.