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Salmon-Millet Roll-ups Makes about 40
These brightly colored tidbits are great as make-ahead cocktail snacks or as a 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 keeps the cream cheese from overpowering the dish.
Prep Time: 15 minutes, plus 4- 8 hour refrigeration
4 ounces cream cheese
3 tablespoons milk
1 1/2 cups cooked millet, cooled
1/4 cup black olives, minced
1 tablespoon fennel, minced
1 tablespoon scallion, minced
1 tablespoon fresh dill, minced
1 teaspoon fresh lime juice
1/4 teaspoon Tabasco, or to taste
1/2 pound smoked salmon, thinly sliced and cut into 3'' x 5'' rectangles
1. Blend cream cheese and milk until smooth. Stir in millet, olives, fennel, scallions, dill, lime juice and Tabasco. Taste and adjust seasoning. Set aside.
2. Place a salmon slice on work surface. Mound 3 tablespoons of millet mixture lengthwise down the center. Wrap salmon sushi-style around filling, overlapping edges slightly. Push filling in from the ends with your fingertips to pack it firmly, adding filling if necessary.
3. Wrap finished roll in plastic film. Continue making rolls until all the salmon and filling are gone. Cover tightly and refrigerate for at least 4 hours or up to 8 hours.
4. When ready to serve, remove rolls from refrigerator. Unwrap and slice rolls into 1/2-inch pieces with a serrated knife.