In food processor, pulse all ingredients, except sliced smoked salmon, until very smooth. Season, to taste, with salt and pepper.
Using a pastry bag, pipe the mousse into lollipop molds. Insert sticks and chill. When set, remove from molds and wrap with very thin sliced smoked salmon. Can be sprinkled with herbs, poppy seeds, or toasted bread crumbs.
Recipe courtesy of Park Avenue Cafe, New York, NY