Ingredients
  • 4 ounces reduced-fat cream cheese

  • 3 tablespoons reduced-fat (2 percent) milk
  • 11⁄2 cups cooked millet, cooled

  • 1⁄4 cup black olives, minced

  • 1 tablespoon minced fresh fennel fronds
  • 
1 tablespoon minced scallion
  • 1 tablespoon minced fresh dill
  • 1 teaspoon fresh lime juice
  • 1⁄4 teaspoon hot sauce (such as tabasco), or to taste
  • 1⁄2 pound smoked salmon, thinly sliced and cut into 3x5-inch rectangles

Salmon-Millet Roll-ups

Lisa Turner
  • Calories per serving: 64

 

Makes about 20. These brightly colored tidbits make a great cocktail snack or salad garnish. Millet’s subtle taste won’t assert itself over the more boldly flavored rolls, but you’ll appreciate its texture and the way it prevents the cream cheese from overpowering the dish.

Directions
  1. Blend cream cheese and milk until smooth. Stir in millet, olives, fennel, scallion, dill, lime juice, and hot sauce. Taste and adjust seasoning. Set aside.
 Layering pieces, create two 5x6 rectangles of salmon. Evenly spread about half of the filling onto each rectangle. Roll up salmon along the 5-inch side. Push filling in from ends to pack firmly.
  2. Layering pieces, create two 5x6 rectangles of salmon. Evenly spread about half of the filling onto each rectangle. Roll up salmon along the 5-inch side. Push filling in from ends to pack firmly.
  3. Wrap finished rolls snugly in plastic or parchment paper. Refrigerate 4–8 hours
  4. To serve, unwrap and slice with a serrated knife into 1⁄2-inch pieces.

 

PER SERVING (1): 64 cal, 2g fat (1g mono, 0g poly, 0g sat), 18mg chol, 8g protein, 4g carb, 0g fiber, 66mg sodium 

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