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Smoked Salmon Pinwheels With Chipotle Chili Fresh Fruit Salsa

Demonstrated by: Executive Chef Beverly Gannon.
Hawaiian Airlines on May 8, 2005.

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Ingredients:

Smoked Salmon Pinwheels With Chipotle Chili Fresh Fruit Salsa

  • 1/4 cup cream cheese, softened
  • 1/2 tablespoon heavy cream
  • 1/4 cup goat cheese
  • 10 inch flour tortilla
  • Smoked salmon slices to cover tortilla
  • Chopped green onions for garnish
  • Chopped cilantro (Chinese parsley) for garnish
  • Chopped chives for garnish

Chipotle Chili Fresh Fruit Salsa:

  • 1/3 cup chopped pineapple
  • 1/3 cup chopped kiwi
  • 1/3 cup chopped papaya
  • 1/3 cup chopped strawberries
  • 2 tablespoons finely chopped red onion
  • Grated zest of 1 lime
  • 1 tablespoon (or to taste) juice from canned chipotle chilis

Directions:

  1. Mix cream cheese and heavy cream; add goat cheese and blend well.
  2. Place flour tortilla on a flat surface; spread cheese mixture to the edges of tortilla.
  3. Lay salmon over cheese to cover tortilla Sprinkle with green onions, cilantro, and chives.
  4. Roll tortilla tightly and wrap in plastic wrap until ready to serve.
  5. Diagonally cut rolled tortilla into 6 pieces.
  6. To serve, place three pieces on each plate and serve with Chipotle Chili Fresh Fruit Salsa.

Makes 2 appetizer-sized servings.

Chipotle Chili Fresh Fruit Salsa:

  1. Combine all ingredients.

Makes about 1 2/3 cups.

Note: Any combination of fruits can be used in this recipe.

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