Smoked Salmon Lollipop

Recipe courtesy Park Avenue Cafe, New York, NY

Show: Episode:

Be the first to rate this recipe
Total Time:
17 min
Prep
15 min
Inactive
2 min
Yield:
2 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

For smoked salmon mousse:

  • 4 ounces cream cheese, room temperature
  • 3 ounces mascarpone
  • 3 to 4 ounces smoked salmon, chopped, plus thinly sliced smoked salmon, for garnish
  • Salt and pepper
  • 1 teaspoon capers
  • 1 teaspoon chopped red onions

Garnishes:

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.