Prep Time: 15 min Total Time:15 min
5 oz box Cones, 12 ct.
1 egg white
1 tablespoon Black Sesame Seeds
1 tablespoon Toasted Sesame Seeds
12 shot glasses
8 oz (1 cup) Smoked Salmon
6 tablespoons onion, chopped fine
6 tablespoons celery, chopped fine
2 teaspoons hot horseradish
1/4 cup heavy cream
2 oz cream cheese
1 teaspoon lemon zest
1/4 teaspoon kosher salt
pinch cayenne or according to taste
1/4 cup sour cream
fresh chives for garnish
Pre-heat oven to 300 degrees F.
Place sesame seeds in separate bowls. In another small bowl beat egg white to frothy stage and
brush lightly on cones; sprinkle with your choice of sesame seeds. Place them upside down on a baking sheet. Bake for 10 minutes.
Meanwhile, in a food processor mix salmon, onion, celery, horseradish, cream, cheese, lemon zest, salt and cayenne together.
Using a 1 3/4" scoop put mixture on cones. Stand them upright in shot glasses, add a small amount of sour cream
on top, garnish with chives and serve.
Note: if serving as an amuse
bouche, carefully cut cones down to a smaller size, use a melon baller to
put a scoop of mixture on top. You will
have extra; lay cones on their side place on a platter and serve.
recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc|