Salmon-Millet Roll-ups
Ingredients
  • 4ounces reduced-fat cream cheese
  • 3tablespoons reduced-fat (2 percent) milk
  • 11⁄2 cups cooked millet, cooled
  • 1⁄4 cup black olives, minced
  • 1 tablespoon minced fresh fennel fronds
  • 
1tablespoon minced scallion
  • 1 tablespoon minced fresh dill
  • 1teaspoon fresh lime juice
  • 1⁄4 teaspoon hot sauce (such as tabasco), or to taste
  • 1⁄2 pound smoked salmon, thinly sliced and cut into 3×5-inch rectangles
Instructions
  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 5×6 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 5×6 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.
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 

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