Smoked Salmon Mousse Lollipops With Wasabi Creme Fraiche And Baked Wonton Flakes
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
35
Sweetness
43
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)1
Salt1 bunch
Scallions (chopped)230 g
Smoked Salmon3 tbsps
Wasabi Powder170 g
Creme FraicheDirections:
1
Preheat the oven 375 degrees F
2
Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste
3
Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes
4
Break the salmon into small pieces with a fork
5
Brush the wonton skins with the remaining olive oil
6
Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes
7
In food processor, mix the cream cheese and gelatin until smooth
8
Put the mixture in a bowl and stir in the cooked salmon and scallions
9
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
10
Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil
11
Refrigerate overnight
12
In a small bowl, mix the wasabi powder and creme fraiche
13
Crush the wontons into flakes
14
Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices
15
Insert a wooden skewer into each slice and transfer to a serving platter
16
Top with a bit of the creme fraiche and a sprinkle of wonton flakes
17
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