WonTon Cups and Smoked Salmon

This finger food has it all—it is healthy and low in calories (160 calories for three). Sesame wonton cups filled with smoked salmon, ginger, green onions and avocados. A showpiece at any cocktail party or whenever you want to serve a delicious appetizers.

In my last post, I wrote about my roasted eggplant spread that I served for appetizers at our first book club meeting. I also wanted to add some yummy-tasting  appetizers with a wow factor to our meeting. It was like magic. I transformed good old won ton wrappers into the cutest little cups by simply brushing some melted butter over them and arranging them in a mini muffin pan to bake in the oven. How easy is that—and makes a great presentation. The only trick is that you have to own a mini muffin pan. If you don’t, maybe your neighbor or friend has one you can borrow. I deserve no credit for this idea, but my passion for collecting recipes does. This little jewel was hiding in my appetizer folder. It came from an old Sunset magazine.

Print Recipe

Ingredients
a mini muffin pan
24 square won ton wrappers
2 TBS melted butter
1 tsp. white sesame seeds 
4 ounces smoked salmon  
½ cup finely sliced green onions 
¼ cup finely chopped cilantro 
1 TBS lime juice
2 tsp. grated ginger
½ tsp. salt
​1 small avocado

Directions
Preheat oven to 350 degrees.

Spread out 12 won tons and brush both sides with butter. I used a plate for the brushing which kept the melted butter in place. Press the won tons into mini muffin pan, pleating each to form a small cup. Sprinkle them with some sesame seeds. Bake for 6-9 minutes until golden brown. Watch them carefully because they can burn easily. Remove the cups and put them on a cooling rack. Repeat the same process with the remaining 12 wontons. 
Remove the skin from the salmon and flake into little pieces. Slice the green onions including most of the tops. Mix the salmon, green onions, cilantro, ginger, salt, and lime juice in a bowl. You can make this ahead and keep it in the refrigerator until it's time to serve. Dice the avocado and add it to the salmon mixture. Put a generous spoonful in each cup and serve immediately. 
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Guten Appetit!
Recipe from Sunset Magazine 
adapted by ©Sunnycovechef
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