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Seabright Smoked Salmon and Pesto Goat Cheese Pinwheels


Chef Hayes keeps it simple, yet classic and tasty with this dish. “Invite your friends over and watch [the pinwheels] disappear,” he says. You can easily double or triple the recipe.

Recipe courtesy of Chef Ryan Hayes of Resto Urban Dining


  • 1/3 cup (75 ml) goat cheese, room temperature
  • 1 Tbsp fresh basil pesto
  • 1 package thinly sliced cold-smoked salmon
  • Equipment: a sushi mat


1. Add pesto to goat cheese and mix well. Set aside. 2. On a sushi mat wrapped in plastic wrap, lay out 5 slices of the salmon, one across the top and four down to form a square. 3. Evenly spread the goat cheese and pesto mixture over the smoked salmon. 4. Gently roll the smoked salmon towards the top using the sushi mat. Once rolled, gently squeeze the pinwheel with the sushi mat to tighten it up. 5. Wrap in plastic wrap and set in fridge to set for at least 30 minutes, or preferably, a few hours. 6. With a sharp chef’s knife, slice off the ends of the rolls. Slice each roll into 6 to 8 individual pinwheels.

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