Mozzarella, Salmon And Basil Pinwheels
Updated February 21, 2023
- Total Time
- 30 minutes, plus overnight refrigeration
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Ingredients
1 pound fresh mozzarella, diced
1 cup milk
6 ounces smoked salmon, very thinly sliced
30 large basil leaves
Nutritional analysis per serving
3 grams carbs; 53 milligrams cholesterol; 214 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 432 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
- Step 2
Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
- Step 3
Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
- Step 4
Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
- Step 5
To serve, cut the mozzarella crosswise into ½-inch slices and arrange on a serving platter. Trim with remaining basil leaves.
Private Notes