Makes 18
1 x 213 g can red or pink wild Alaska salmon
a little olive oil, for greasing
1 x 375 g pack ready-rolled puff pastry, thawed if frozen
2 tablespoons green or red pesto sauce
salt and freshly ground black pepper
• Drain the salmon, discarding the liquid. Remove the skin and bones, if desired. Flake the salmon with a fork
• Preheat the oven to 200°C / 400°F / Gas Mark 6. Brush 2 baking sheets with a little olive oil
• Unroll the sheet of puff pastry and spread the pesto sauce evenly over the surface. Sprinkle the salmon over the top. Roll up the pastry from the long side into a sausage shape, then use a sharp knife to slice it into 18 pieces about 1.5 cm (1/2 inch) thick
• Lay the pinwheels on the baking sheets, allowing room for expansion. Bake for about 15 minutes, or until golden brown. Cool for a few moments, then serve
