Can Mini Cones be made in advance?

Yes. The dill cream filling can be prepared up to one day ahead and stored in the refrigerator. Assemble the cones shortly before serving.

What type of cones should I use?

Mini waffle cones are the most common option because they provide crisp texture and hold the filling well.

Can I replace dill with another herb?

Yes. Chives, parsley, or tarragon can be used as alternatives, although dill pairs especially well with smoked salmon.

How do you keep Mini Cones upright?

Use espresso cups, small glasses, or a cone serving stand to keep them stable during serving.

What other toppings work well?

Thin cucumber ribbons, avocado mousse, herbed cream cheese, or citrus cream are excellent options.

Are Mini Cones good for brunch?

Absolutely. Mini Cones are wonderful for brunch tables alongside salads, eggs, and fresh bread.

Mini Cones – Amazing 7 Step Luxury Salmon Party Bites

Ingredients

Scale

Mini Waffle Cones

30 g egg white (about 1 egg white)
30 g granulated sugar
30 g unsalted butter, melted
30 g all-purpose flour
1 g salt

(Or use ready-made mini waffle cones.)

Dill Cream Filling

150 g cream cheese, softened
80 g crème fraîche or sour cream
15 g fresh lemon juice
8 g fresh dill, finely chopped
3 g lemon zest
2 g salt
1 g white pepper

Smoked Salmon Garnish

120 g smoked salmon
6 g fresh dill sprigs
3 g lemon zest
5 g salmon roe or trout roe (optional)
micro edible flowers (optional)

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Instructions

Prepare the waffle cone batter
Whisk the egg white and sugar until slightly foamy. Add melted butter, flour, and salt, then mix until a smooth batter forms.
Bake the waffle circles
Preheat oven to 180°C / 350°F. Spread small circles of batter on a silicone baking mat and bake for 5–6 minutes until lightly golden.
Shape the mini cones
While still warm, wrap each baked circle around a small cone mold to form mini waffle cones. Allow them to cool completely until crisp.
Prepare the dill cream filling
In a bowl combine cream cheese, crème fraîche, lemon juice, chopped dill, and lemon zest. Whisk until smooth and airy. Season with salt and white pepper. Transfer to a piping bag.
Prepare the salmon garnish
Cut smoked salmon into thin strips and gently roll each strip into a small rosette shape.
Fill the cones
Pipe the dill cream filling into each mini waffle cone until just below the rim.
Assemble the appetizer
Place a smoked salmon rosette on top of each filled cone. Garnish with fresh dill sprigs, lemon zest, optional roe pearls, and micro edible flowers.

Notes

Pipe the dill cream slightly below the rim so the salmon rosette sits neatly on top.
Use high-quality smoked salmon for the best flavor and texture.
Serve the mini cones upright in espresso cups or small ceramic cone holders for an elegant presentation.

Author: Iris
Prep Time: 20 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Baking
Cuisine: European
Diet: Pescatarian

Nutrition

Serving Size: 1 mini cone
Calories: 95 kcal
Sugar: 2 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 0.3 g
Protein: 4 g
Cholesterol: 20 mg