California Wild Rice and Salmon Cream
Put the cream cheese in a large mixing bowl and allow it to come to room temperature.
Cook wild rice in 2 cups of water to a saucepan with a lid. Bring to a boil, and then simmer until very tender (about an hour). Drain, then salt and pepper to taste.
Cream the cream cheese, chives, and cilantro together until smooth and well combined.
Put the cream cheese between two large sheets of wax paper. Use a combination of a rolling pin and
your palms to shape the cheese mixture into a thin and even rectangle. Gently peel off the top sheet
of wax paper.
Sprinkle the olives and salmon evenly over the cream cheese, covering the whole area. Gently roll one edge over, folding it over the filling. Carefully peel back the wax paper backing as you fold. Continue to roll the cheese into a cylinder, peeling off the wax paper as you roll. When you have completed rolling the cheese into the cylinder shape, place it in the center of the wax paper.
Pat the rice onto the surface of the cheese. Roll up tightly in the wax paper and place in the refrigerator for several hours or overnight. Place the roll on a cutting board or plate. If desired, cut the log into smaller rolls for multiple plates. Serve with crackers and a knife for cutting and spreading.
You can also serve with celery, bell peppers, and rings of cucumbers or summer squash
Created by : Roland Denzel, Torrance, California
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