These little deliciousnesses are Jane Swift's contribution to #ShareFoodStories - and I'd love to hear yours too.
Email me at rachel@rachelwalder.com and send me a recipe that means something to you, and the story behind why you've chosen it. It could be something special, something celebration, or a favourite family meal that just is full of meaning for you.
I'd love to share as many as I can.
Food has so much behind it - it's not just fuel for our bodies. Recipes are handed down through families, are part of what create families and sharing our food stories is about creating our history too.
And Jane shared her food story - salmon pinwheels.
The story is here.
The recipe right here:
thin sliced soft brown bread
butter, soft and ready to spread
smoked salmon
fresh lemon juice
black pepper
Cut the crusts off the sliced bread, and spread with butter.
Carefully separate the layers of smoked salmon and lay a piece over each slice of bread.
Generously squeeze lemon juice on top,and a grind of black pepper.
Then roll the bread and salmon - to create a spiral of salmon within the bread - and tightly encase in foil so that it holds it's shape.
Best left in the fridge overnight, but an hour or so will do if you want to eat them sooner.
When you take the rolls from the fridge, unwrap them and cut into maybe four small sushi-sized spiral bites from each slice of bread.
Eat and enjoy (preferably accompanied by a glass of something fizzy!).
