Smoked Salmon Pull-Apart Pinwheel Bread

Name: Smoked Salmon Pull-Apart Pinwheel Bread
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Aoraki Smoked Salmon; Cold Smoked Salmon; 1 punnet of cherry tomatoes; 1 x capsicum cut into 6; A dozen or so quality olives (pits in); 1x small eggplant cut length wise; 1 x head of garlic top 1 cm cut off to expose the cloves; 1 x small onion, skin on, cut into quarters; Some Mediterranean herbs, basil, thyme etc.; ½ cup good quality olive oil; 1 heaped tablespoon mascarpone cheese; Sea salt and cracked pepper

Serves

60 mins

Golden, cheesy and packed with flaky hot smoked salmon, this pull-apart pinwheel bread is an easy smoked salmon recipe made for sharing. Perfect for entertaining, it’s delicious served warm from the oven as a savoury snack, appetiser or centrepiece.

Ingredients

1 pizza dough (homemade or store bought)

1 pack Pohutukawa Hot Smoked Salmon, flaked

1 x 250g tub cream cheese, softened

80g ricotta (optional – keeps it from drying out)

1½ tbsp Dijon mustard

1 tbsp lemon juice

Zest of 1 lemon

2 tbsp chopped chives

2 tbsp chopped dill

1 small garlic clove, finely grated

Black pepper, to taste

80–100g mozzarella, grated

1 egg, beaten (for glazing)

Product(s) used:

Pōhutukawa

Hot Smoked Salmon

Method

Step 1

Preheat oven to 190°C (fan bake if possible). Lightly grease a round baking dish or skillet.

Step 2

Mix cream cheese, ricotta, Dijon, lemon juice, zest, garlic, herbs and black pepper until smooth and spreadable.

Step 3

Gently fold through the flaked Pohutukawa Hot Smoked Salmon. Tip: keep flakes chunky. Don’t overmix, you want texture.

Step 4

Roll pizza dough into a large rectangle (about 30 x 40 cm).

Step 5

Spread filling evenly over the dough, right to the edges. Sprinkle mozzarella evenly over the top.

Step 6

Roll from the long edge into a tight log.

Step 7

Cut into 10–12 even pieces.

Step 8

Place pieces cut-side up in a round dish, slightly spaced (they will expand as they bake).

Step 9

Brush tops lightly with beaten egg.

Step 10

Bake for 35–40 minutes until golden, puffed, and the cheese is bubbling.

Step 11

Rest for 5–10 minutes. Finish with extra dill, cracked black pepper, and a light squeeze of lemon.

‍

Print Recipe

Meet the chef,

Hana Sato

Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.

Learn more

Learn More