Won Ton Cups with Hot-Smoked Salmon and Avocado

Won Ton Cups with Hot-Smoked Salmon and Avocado
Photo by Leo Gong

Ingredients

  • 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
  • 1 small avocado, finely diced
  • 2 teaspoons grated fresh ginger
  • ¼ cup finely chopped fresh cilantro
  • ½ cup finely sliced green onions, including tops
  • 2 teaspoons white sesame seeds
  • 1 tablespoon lime juice
  • + 13 more ingredients
    • 2 tablespoons unsalted butter, melted
    • 24 square won ton or shumai (dumpling) wrappers
    • 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
    • ½ teaspoon kosher salt
    • 1 small avocado, finely diced
    • 2 teaspoons grated fresh ginger
    • ½ cup finely sliced green onions, including tops
    • 2 teaspoons white sesame seeds
    • 1 tablespoon lime juice
    • 2 tablespoons unsalted butter, melted
    • 24 square won ton or shumai (dumpling) wrappers
    • ½ teaspoon kosher salt
    • ¼ cup finely chopped fresh cilantro

1. Preheat oven to 350°. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily)...

View full recipe at My Recipes

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