The Ritz London (150 Piccadilly), conceived and founded by hotelier Cesar Ritz, opened its doors on May 24, 1906. The first steel-framed building of any significance in London—with French chateau-style architecture and Louis XVI interiors—the hotel was, according to Ritz, “a small house to which I am proud to see my name attached.” After recently being restored to its original glory, the landmark hotel continues to be one of London’s most fashionable addresses for afternoon tea and the place to enjoy “Putting on The Ritz.” A long-standing recipe for a tea sandwich in the Palm Court is a smoked salmon sandwich served with a whisky-spiked mousse, but these simple, equally delicious salmon mousse pinwheels substitute horseradish and chives for the whisky. You can add a few capers for zing, if you like, and then roll the sandwiches into pinwheels.–Margaret M. Johnson
Salmon Mousse Pinwheels
- Quick Glance
- 20 M
- 20 M
- Makes 12 large or 24 mini pinwheels
- For the salmon mousse
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon minced chives
- 1 tablespoon prepared horseradish
- 4 ounces smoked salmon
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground white pepper
- 1 tablespoon drained capers (optional)
- For the pinwheel sandwich
- 12 slices dark wheat or pumpernickel bread, crusts removed
- 2 ounces smoked salmon, cut into thin strips
- Make the salmon mousse
- 1. Put the cream cheese, butter, chives, horseradish, salmon, lemon juice, and pepper in a food processor and process for 20 to 30 seconds, or until smooth. Stir in the capers, if using. (Cover and refrigerate for up to 2 days; bring to room temperature for spreading.)
- Make the pinwheel sandwiches
- 2. Roll the bread slices flat with a rolling pin.
- 3. Spread the salmon mousse on one side of each slice and arrange pieces of smoked salmon on top. Roll up the bread and place it seam side down on a serving plate. Cover with a damp tea towel or paper towels until ready to serve.
- 4. Serve the salmon pinwheels whole or cut each one in half crosswise and on a diagonal and serve angled side up.