Caviar Topped Creamy Crab Pinwheels
- 400 g (14 oz) ready-rolled puff pastry or soft sandwich rolls (substitute: filo dough sheets, 25 cm x 30 cm)
- 200 g (7 oz) Gruyère cheese, finely grated
- 1 egg yolk, beaten
- 6 g (2 tbsp) fresh dill, finely chopped
- 3 g (1 tbsp) dried dill
- 140 g (1 cup) lump crab meat, picked over
- 160 g (2/3 cup) crème fraîche (substitute: sour cream)
- 3 g (1 tsp) lemon zest
- 4 g (3/4 tsp) fine sea salt
- 1 g (1/4 tsp) freshly ground black pepper
- 16 small dill sprigs, for garnish
- 16 small dollops fish roe paste (Swedish kaviar), for topping
1. Preheat the oven to 175°C (350°F)
2. Unroll the pastry or lay flat if using dough sheets
3. Evenly sprinkle Gruyère cheese, dried dill, and half of the fresh dill over the surface
4. Tightly roll the pastry from the shorter side into a log
5. Brush the outside with beaten egg yolk
6. Slice into 2.5 cm (1 inch) rounds using a sharp knife
7. Place cut side up on a parchment-lined baking tray
8. Bake in the center rack for 15 minutes or until golden and crisp
9. Cool on the tray for 5 minutes, then transfer to a wire rack
10. In a bowl, combine crab meat, crème fraîche, lemon zest, remaining fresh dill, salt, and pepper
11. Chill the mixture for 10 minutes
12. Once pinwheels are at room temperature, top each with a spoonful of crab mixture
13. Garnish with a reserved piece of crab, a dollop of fish roe paste, and a tiny dill sprig
14. Serve within 30 minutes for best texture
- oven
- baking sheet
- parchment paper
- pastry brush
- cutting board
- knife
- spoon
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