Herbed Chevre, Spinach and Smoked Salmon Pinwheels (gluten-free)
These smoked salmon pinwheels are the perfect party appetizer. And they’re made deliciously gluten-free and grain-free thanks to cassava flour tortillas.
As we wind down 2015 (how did it go so fast?!) I’ve been thinking of New Year’s party appetizers. Fun little finger foods to munch on while sipping a glass of your favorite bubbly. Or cocktail. Or mocktail.
If you’ve been following this blog for a while you know I’m a big fan of cassava flour. There’s so much goodness you can create with it – from everything sweet to everything savory.
So today, I bring you a new, fun, savory option leveraging the magic that is cassava flour. Yes, cassava flour tortillas really are magically! So make sure to jump on the cassava flour train by checking out the original recipe here. Once you have that recipe down, you’ll be set to make these delicious, can’t-stop-at-just-one (or two!) pinwheels.
So what’s inside? Let’s start with the chevre. But it’s not just any plain ‘ol chevre. It’s chevre…melded with the most aromatic, oven-roasted garlic and fresh chives. Did you know that when you oven roast garlic it turns buttery-soft? And makes your kitchen smell so divine that you just want to sniff the air? It’s true!
On top of the chevre you’ll place one layer of baby spinach and one layer of the most mouthwatering and tasty cold-smoked salmon. Then, you wrap it all up. And say “ta da!” Because you have a creamy, herb-y, smoked salmon pinwheel that will disappear literally seconds after serving.
Now, I don’t do a lot of dairy, but when I do it’s almost always an organic goat milk-based dairy. Goat milk cheeses, such as chevre, contain significantly less casein proteins (which is what your body responds to when you’re allergic to dairy) and significantly less lactose (a milk sugar that your body must produce an enzyme for). The fat molecules are also smaller with goat milk versus cow milk, further making goat cheese more easily digestible. So if you find yourself struggling with cow dairy, you may want to try goat dairy, to see if there’s any noticeable difference. But if you’re 100% dairy-free you can easily substitute cashew cheese as well.
Always modify a recipe to suit your unique body – that’s how you stay healthy and happy! So let’s focus on that in 2016 – more health and happiness! Happy (almost) New Year!
For more delicious salmon recipes, make sure to check out my Dijon Baked Salmon, Salmon Patties, Smoked Salmon, Avocado and Cucumber Bites, Smoked Salmon, Avocado and Arugula Salad and Salmon Asparagus Salad.
- 1 recipe cassava flour tortillas (make 3 large tortillas instead of 6 small)
- 10 ounces plain chevre
- 8 ounces smoked salmon
- 1 cup baby spinach
- 1 head garlic
- 1 tsp olive oil
- 3 tbsp chives, finely chopped
- salt and pepper, to taste
- Preheat oven to 400 degrees fahrenheit.
- Chop the top off the head of garlic, exposing each of the garlic cloves. Remove excess white skin on the outside of the garlic head. Place the garlic on a sheet of aluminum foil and drizzle olive oil on the exposed cloves. Wrap the garlic up with the aluminum foil and place in the middle of the oven, cooking for 40-60 minutes. The garlic is done when the cloves are soft and buttery.
- While the garlic is cooking, make the cassava flour tortilla recipe. Make 3 large tortillas (approx 9 inches round).
- Combine the chevre, chives, peeled garlic cloves, salt and pepper in a mixing bowl. Stir together, breaking up the garlic and mixing well.
- To assemble the pinwheels spread a thin coat of the chevre on a tortilla. Lay the spinach leaves flat in a single layer on half the tortilla. Place thin slices of the smoked salmon on top of the spinach. Roll the pinwheel, starting with the salmon side.
- Repeat the assembly process with the other two tortillas.
- With a sharp knife, slice off approximately 1 inch from both ends of each tortilla. Enjoy these little samples yourself! Slice the rest of the tortilla into 1 inch sections. You should get 7 pinwheels from each tortilla.
- Place the pinwheels on a serving platter and serve immediately.
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