Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper. Scrape the mixture into a pastry bag fitted with a medium, plain, round tip. Pipe 12 small rounds onto the prepared baking sheet and place the sheet in the refrigerator for 30 minutes, or until the rounds are firm to the touch.
Working quickly, roll each round int he palm of your hands to make a smooth ball and immediately wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round. Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking sheet and refrigerate until ready to serve. See not below to freeze.
this recipe from www.inmamaskithchen.com
Reprinted with permission from David Burke's New American Classics ©Dilcon, Ltd. Published by Alfred A. Knopf click for review
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper, if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer, sticks straight up.