Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes
- Level: Easy
- Yield: 8 servings
- Total: 8 hr 30 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 20 min
Ingredients
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
Directions
- 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.