Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes

Total Time:
8 hr 30 min
10 min
8 hr
20 min

8 servings

  • 1 (8-ounce) salmon fillet (about 1 large fillet)
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 8 wonton skins, cut crosswise into triangles
  • 16 ounces Neufchatel cream cheese
  • 1 package powdered gelatin
  • 1 bunch scallions, chopped
  • 8 ounces smoked salmon
  • 3 tablespoons wasabi powder
  • 6 ounces creme fraiche
  • Aluminum foil
  • Wooden skewers
  • Preheat the oven 375 degrees F.

  • Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.

  • Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.

  • In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.

  • On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.

  • In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.

  • Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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