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.
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Salmon-Millet Roll-ups
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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
Instructions
- 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.
- 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.
- Wrap finished rolls snugly in plastic or parchment paper. Refrigerate 4–8 hours
- To serve, unwrap and slice with a serrated knife into 1⁄2-inch pieces.
Recipe Notes
Nutrition Facts
Salmon-Millet Roll-ups
Amount Per Serving
Calories 64
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 66mg
3%
Total Carbohydrates 4g
1%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1): 64 cal, 2g fat (1g mono, 0g poly, 0g sat), 18mg chol, 8g protein, 4g carb, 0g fiber, 66mg sodium
