About this recipe:Absolutely irresistible, these elegant morsels of smoked salmon pinwheels and cherry tomatoes make perfect pre-dinner canapés. Serve them with drinks and nibbles before sitting down to the main meal.
12 firm cherry tomatoes
80 g soft cheese with garlic and herbs
75 g rindless goat's cheese
1 tablespoon sour cream
a few drops of lemon juice
5 fresh chives, snipped
125 g smoked salmon
1½ tablespoons chopped fresh basil
snipped fresh chives to garnish
Prep:3hr30min › Ready in:3hr30min
Scald the cherry tomatoes in a bowl of boiling water for 10 seconds. Drain and cool under cold water. Peel off the skins using a sharp knife.
Crush the soft cheese on a plate with a fork and roll each tomato in it (first wetting your hands slightly), covering them completely. Transfer to a plate lined with baking paper.
Blend the goat's cheese with the sour cream, lemon juice and snipped chives. Lay the slices of salmon out on the work surface and spread them with the cheese mixture. Roll them up, starting from the thinner end. Transfer these rolls to a plate and cover with plastic wrap.
Chill the tomato balls and salmon rolls in the refrigerator for at least 3 hours so they become firm.
Roll the tomato balls in the basil, which should stick to the cheese. Carefully cut them in half. Spear each tomato half with a cocktail stick. Chill until ready to serve.
Cut the salmon rolls into little pinwheels using a sharp knife and return them to the refrigerator until ready to serve.
Arrange the tomatoes and salmon pinwheels on small serving plates and garnish with extra chives.