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my most elegant appetizer… ever!

Smoked Salmon Mini “Ice Cream” Cones2

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.

mini icecream cones

I purchased the mini ice cream cones on Amazon HERE. They came perfectly wrapped and not a one was cracked or broken.

Note: I’ve noticed that the cones above have not been available on Amazon for quite some time. Here are a few more resources:

Etsy, Restaurantware, or a sugar cone on Amazon

mini cones

I made these for my last week of 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.

cones in the holder

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 lovely artist palette 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

Smoked Salmon Mini “Ice Cream” Cones

1 cup sour cream (or crème fraîche as recommended in a comment below)
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 sour cream (or 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.

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1 Marissa { 05.20.14 at 12:15 PM }

Can’t wait to try this!

2 Ruth { 05.20.14 at 5:04 PM }

My mouth is watering!!

3 Charles Stein { 08.24.15 at 8:41 AM }

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.

4 Linda Hopkins { 08.24.15 at 3:54 PM }

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

5 David { 11.18.16 at 3:00 AM }

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!



6 Linda Hopkins { 11.18.16 at 7:34 AM }

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

7 Pamela Enriquez { 04.20.18 at 8:36 AM }

How many does this make. Can’t find quantity

8 Linda Hopkins { 04.20.18 at 9:27 AM }

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!

9 Nan { 06.19.21 at 5:28 AM }

How about using bugles snacks

10 Linda Hopkins { 06.24.21 at 3:25 PM }


11 Deb { 06.09.24 at 3:30 AM }

Thinkinking of using small savory pizzelle rolled into cone shape

12 Suzanne { 06.10.24 at 5:09 PM }

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!

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