Need to impress, but don’t have too much time on your hands? Try baking wonton wrappers in the oven to create a perfect vessel for smoked salmon, cucumber and dill. You will need a miniature muffin pan for the wonton cups.
Smoked Salmon Wonton Cups
yields 12 wonton cups
12 wonton wrappers
2-3 tablespoons canola oil, or cooking spray
4 ounces smoked salmon
1/4 cup créme fraîche (substitute: sour cream)
1/4 cup diced cucumber
1. Preheat oven to 325°F. Place wonton squares on a work surface then brush lightly or spray with oil. Press each square into a miniature muffin cup, oiled side down.
2. Bake until wonton cups are golden brown, about 8-10 minutes. Cool completely in mini muffin pan.
3. Fill each wonton cup with smoked salmon and cucumber, add a dollop of créme fraîche on top and garnish with a small sprig of fresh dill. Serve.
The wonton cups can be made 3 days ahead. Remove cups from tins and store airtight at room temperature; fill just before serving.
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