Smoked Salmon Lollipops

Smoked Salmon Lollipops
• 1/4 cup poppy seeds
• 4 ounces chopped smoked salmon
• 4 ounces cream cheese
• 2 tablespoons minced scallions with some green parts
• 1 tablespoon capers, well drained
• 1 tablespoon fresh lemon zest
• Course salt and freshly ground white pepper
• 4 ounces thickly sliced smoked salmon
Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor
fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper.
Roll mixture into 1-inch balls and place onto the prepared baking sheet and place the sheet in the refrigerator
for 30 minutes, or until the rounds are firm to the touch.
Working quickly, wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it
to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round.
Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking
sheet and refrigerate until ready to serve. See not below to freeze.
Serves: 6
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and
freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper,
if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer,
sticks straight up.

Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
]