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
- Chopped herbs
- Poppy seeds
- Toasted bread crumbs
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.