Smorgasbord Party Pinwheel Recipe
Ingredients
| 1 slice, 3/8-inch thick, cut from full width of large round scone or rye loaf | ||
| Cream cheese package | 1 | |
| 1 tbs crumbled Roquefort cheese | ||
| Nuts | 2 Tablespoon, chopped | |
| Onion | 1 Teaspoon, grated | |
| Crushed potato chips | ||
| Cream | ||
| Red caviar | ||
| Black caviar | ||
| Lobster paste or meat-sandwich spread | ||
Directions
Butter the giant bread slice.
Blend cream cheese and Roquefort until soft; divide in half.
To one part add nuts and onion; spread this evenly over the bread and crusty edge.
Press potato flakes around the side.
Moisten remaining cheese with a little cream; color it yellow, if desired.
Fill a decorator tube and press out rosettes around the edge; then add 3 inner circles of rosettes, about 1/2-inch apart.
Chill to set.
Fill spaces between the rosettes with circles of red caviar, lobster paste, black caviar; fill centre with more lobster paste.
Garnish the wheel with uniform bits of green pepper and/or green-onion rings at regular intervals.
Chill.
Blend cream cheese and Roquefort until soft; divide in half.
To one part add nuts and onion; spread this evenly over the bread and crusty edge.
Press potato flakes around the side.
Moisten remaining cheese with a little cream; color it yellow, if desired.
Fill a decorator tube and press out rosettes around the edge; then add 3 inner circles of rosettes, about 1/2-inch apart.
Chill to set.
Fill spaces between the rosettes with circles of red caviar, lobster paste, black caviar; fill centre with more lobster paste.
Garnish the wheel with uniform bits of green pepper and/or green-onion rings at regular intervals.
Chill.
Chef
