Smoked Salmon Mousse Lollipops With Wasabi Creme Fraiche And Baked Wonton Flakes

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1 (8-ounce) salmon fillet (about 1 large fillet)

2 tablespoons olive oil, divided

Salt and freshly ground black pepper

8 wonton skins, cut crosswise into triangles

16 ounces Neufchatel cream cheese

1 package powdered gelatin

1 bunch scallions, chopped

8 ounces smoked salmon

3 tablespoons wasabi powder

6 ounces creme fraiche

Aluminum foil

Wooden skewers

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