my most elegant appetizer… ever!
How completely adorable and at the same time, sophisticated, is this? It’s the picture perfect elegant appetizer.
A cute and savory Smoked Salmon Mini “Ice Cream” Cone.
It is eaten in a bite or two. It is a flavor explosion in your mouth, a combination of creamy, sweet, smoking … perfection!
Believe it or not, it is also a breeze to make. Really, it could not be more simple.
I purchased the mini ice cream cones on Amazon HERE. They came perfectly wrapped and not one was cracked or broken.
I made these for my last week of cooking classes at Les Gourmettes. We served them as they were made during the class, so there was no need for a beautiful table presentation.
In fact, I made a “cone holder” with a heavy-duty cardboard box, an ice pick and, a chopstick. I made the first hole with the ice pick then made it large enough to hold a cone, using the larger end of the chopstick.
You could do the same, even for a more presentable presentation. Just wrap the box in some colorful fabric or simple butcher paper. Or you can buy a holder HERE.
These would be perfect for any entertaining event… say a Christmas Open House, a cocktail party or, maybe even … a wedding.
Smoked Salmon Mini “Ice Cream” Cones
1 cup crème fraîche (or sour cream)
1 cup fresh dill, finely minced
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces smoked salmon, divided
1 cup heavy cream, whipped to stiff peaks
36 mini ice cream cones
Additional fresh dill sprigs for garnish
In a mixing bowl, combine the crème fraîche, dill, cayenne, salt and pepper.
Dice 8-ounces of the smoked salmon and stir into the mixture. Use a large rubber spatula to gently fold in the whipped cream.
Cover with plastic wrap and place in freezer for 1 ½ hours, until the mixture is the consistency of soft serve ice cream.
Transfer mixture to a pastry bag, with a wide open tip, and fill cones with the mixture.
Chop or tear the remaining smoked salmon into small pieces for the garnish. Top the cones with the smoked salmon pieces and dill sprigs and serve immediately.
Makes about 36 mini-cones
These are addicting. The recipe may be cut in half or third for a smaller party, but figure on at least two per person. Any leftover filling is fantastic on a toasted bagel in the morning.
18 comments
Can’t wait to try this!
My mouth is watering!!
I tried this, and had a very difficult time getting the consistency right – either too runny or too hard to pipe. Solution: crème fraiche – right out of the container, perfect consistency. App was a rave.
Thanks for your trial and error advise Charles, I’ll give that a try myself. Even though I didn’t have the same difficulties, I’m always open to something quicker and easier! Linda
Dear sir,
I m living in Australia – Sydney could you kindly advice if there is a representative company in Australia carrying your mini cones products?
Kindly please advice and thank you very much!
Regards,
David
Dear David, I’m sorry, I do not know. I don’t represent the product. I just wrote the recipe and bought the product online. Here is a link to the product on Amazon: https://www.amazon.com/Pidy-Mini-Waffle-Cones-22pk/dp/B01CD9VC84/ref=pd_sbs_79_2?_encoding=UTF8&psc=1&refRID=JWR6JXJ2RHR99HDT8ZV3
How many does this make. Can’t find quantity
Hello Pamela, The recipe states that it “Makes about 36 mini-cones” (you’ll find that above the last paragraph of the recipe) But as I recall, there was some of the filling left. So if you had more mini cones, you could probably fill a few more. There is about 3 1/2 to 4 cups of filling. I hope this helps. Happy Cooking!
How about using bugles snacks
smart!
Thinkinking of using small savory pizzelle rolled into cone shape
My husband and I were greeted with this app and a glass of champagne at The French Laundry in Napa, CA many years ago. It was definitely an amusement in our mouths. Unforgettable!
They sound delicious! I wonder how they would be with homemade ricotta! How did you serve them? Thanks!
Haven’t tried it yet, but looks great!
We’ve had something similar served to us at Wolfdale’s Unique Cuisine in Tahoe City California. They serve them standing up iin a bowl filled with back and yellow sesame seeds in a pretty bowl. Lovely presentation!
How freaking adorable do these look. Definitely a statement dish. Love the tips on how to display. Definitely making and presenting these at my Christmas party this year. Thank you!
Please send recipe for cones.
Cindy, the cones were purchased.
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