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Salmon Mousse Cone Appetizers
served in sugar cones


made with horseradish, celery, heavy cream, lemon zest, cream cheese, cayenne, sour cream and onion served in a sugar cone for a unique presentation. See more of my Hors d'oeuvres

Salmon Appetizer
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Prep Time: 15 min   Total Time:15 min   Yield: 12 


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.

wine Wine recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc

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