Salmon Swirl: Baked Pinwheels of Deliciousness!

Baked Salmon Pinwheels with Cream Cheese and Smoked Salmon Filling
These delicious and visually appealing pinwheels are perfect for appetizers, parties, or a light lunch.
Prep Time: 15 minutes Cook Time: 20-25 minutes Yields: 12-14 pinwheels
Ingredients:
• 2 large boneless, skinless salmon fillets
• 8 oz softened cream cheese
• 4 oz thinly sliced smoked salmon, chopped
• 1/4 cup chopped fresh dill (or other fresh herbs like chives or parsley)
• 1 tbsp lemon juice
• 1 tsp dried onion powder
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1 puff pastry sheet (thawed according to package instructions)
• 1 egg, beaten
• Everything bagel seasoning (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the salmon: Season both sides of the salmon fillets with salt and pepper. Using a sharp knife, carefully slice the salmon fillets in half horizontally to create thin pieces.
3. Make the cream cheese filling: In a mixing bowl, mash up the softened cream cheese until smooth. Add in the chopped dill (or chosen herb), lemon juice, onion powder, garlic powder, salt, and pepper. Mix well. Gently fold in the chopped smoked salmon.
4. Assemble the pinwheels: Lay the thawed puff pastry sheet on a lightly floured surface. Spread the cream cheese mixture evenly over the entire surface, leaving a 1-inch border around the edges.
5. Roll and slice: Starting from a long edge, carefully roll up the puff pastry sheet jelly-roll style. Pinch the seam closed to seal. Using a sharp knife, slice the roll into about 1-inch thick pinwheels.
6. Bake the pinwheels: Arrange the pinwheels on the prepared baking sheet with a little space between them. Brush the tops with the beaten egg wash. Sprinkle with everything bagel seasoning (optional).
7. Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky and the salmon is cooked through.
8. Serve: Let the pinwheels cool slightly before transferring them to a serving platter. Enjoy warm or at room temperature with your favorite dipping sauce (optional).
Tips:
• For a vegetarian option, substitute the smoked salmon with chopped sun-dried tomatoes or pesto in the filling.
• Feel free to experiment with other fresh herbs like chives or parsley in the cream cheese mixture.
• To prevent the puff pastry from sticking to the rolling pin, lightly dust it with flour before rolling.
• Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for a few minutes until warmed through.
Enjoy these delicious and creative Baked Salmon Pinwheels with Cream Cheese and Smoked Salmon Filling!