Hello my Hy-Vee friends!
When I think New Year’s Eve, I think of eating fun little
bites throughout the night as opposed to sitting down to one huge meal that
puts you into a coma so that you are asleep by 10pm. Preferably something
luxurious that goes great with champagne.
If there is ever a night to buy incredible champagne (like
my favorite, Veuve Cliquot) and luxurious food like king crab, smoked salmon
and caviar, tonight is the night. The recipe below fits the bill perfectly!
Smoked Salmon Lollipops
Makes 20-30 lollipops.
All you need:
8 ounces cream cheese, softened
1/2 red onion, diced
2 teaspoon fresh dill, chopped
2 tablespoons capers
12 ounces smoked salmon, sliced thin
20 to 30 lollipop sticks (available at candy and craft stores)
Freshly ground black pepper
Thinly sliced cucumber
8 ounces cream cheese, softened
1/2 red onion, diced
2 teaspoon fresh dill, chopped
2 tablespoons capers
12 ounces smoked salmon, sliced thin
20 to 30 lollipop sticks (available at candy and craft stores)
Freshly ground black pepper
Thinly sliced cucumber
All you do:
1. In a bowl, combine the softened cream
cheese, onion, dill and capers until well blended. Season with pepper to taste.
2. Using a miniature ice-cream scoop, make a small ball of the cream-cheese mixture. Wrap a thin slice of the salmon around the cheese ball and insert a lollipop stick.
3. Repeat until all the cheese and salmon are used.
4. Line a round serving tray with thinly sliced cucumber.
2. Using a miniature ice-cream scoop, make a small ball of the cream-cheese mixture. Wrap a thin slice of the salmon around the cheese ball and insert a lollipop stick.
3. Repeat until all the cheese and salmon are used.
4. Line a round serving tray with thinly sliced cucumber.
5. Arrange the pops in a
circular pattern with the stick ends facing out.
6. Serve at room temperature.
6. Serve at room temperature.
Praise the Lard and Happy New Year!
-Chef Alex
