Mozzarella, Salmon And Basil Pinwheels

Ingredients

• 1 pound fresh mozzarella
• diced
• 1 cup milk
• 6 ounces smoked salmon
• very thinly sliced
• 30 large basil leaves

Instructions

1. Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap.
2. Set aside.
3. Combine the mozzarella and milk in a heavy-bottomed saucepan.
4. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes.
5. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet.
6. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle.
7. Smooth over any holes or tears.
8. Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer.
9. Top with 10 more basil leaves.
10. Lift the long side of the mozzarella and roll it into a compact jellyroll.
11. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
12. To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter.
13. Trim with remaining basil leaves.