Pastrami Salmon Cones Recipe

Prepare the cream cheese filling

In a medium bowl, combine 1 cup cream cheese (softened), 2 tablespoons Dijon mustard, 1 teaspoon lemon zest, 2 tablespoons finely chopped fresh dill, 2 teaspoons chopped capers, 1 finely minced shallot, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon black pepper and 1/4 teaspoon sea salt. Mix with a rubber spatula or electric hand mixer on low until smooth and evenly combined. Taste and adjust seasoning (add a little more lemon zest or salt if needed).

Prepare the pastrami

Stack the 6 thin pastrami slices and cut each slice in half crosswise so you have 12 shorter strips. Optionally warm the pastrami for 10–15 seconds per side in a dry skillet over medium heat to render a bit of fat and intensify aroma; cool slightly before assembling.

Assemble cones

Lay out 12 toasted mini cones on a tray. Place one smoked salmon slice on a flat surface, spread approximately 1 tablespoon of the cream cheese mixture along the center of the slice (you should use about 12 tablespoons total). Place one pastrami half strip on top of the cream cheese. Carefully roll the salmon slice around the pastrami and tuck the end so it forms a neat cone-shaped bundle. Insert the rolled salmon/pastrami bundle into the mini cone mouth so the open end is filled and the layers are visible. Repeat for remaining cones.

Garnish

Top each cone with a small pinch of microgreens or baby arugula and, if using, a few slivers of pickled red onion. If you like, place an extra tiny spoonful (about 1/4 tsp) of the cream cheese mix on top before the greens for visual contrast.

Finish and serve

Arrange cones upright on a platter (use a foam block or cone stand if available). Serve immediately at room temperature. If making up to 1 hour ahead, keep refrigerated covered with plastic wrap; remove from fridge 10 minutes before serving to take the chill off. Leftovers: store components separately (cream cheese mix and fish) and assemble within 24 hours.