Won Ton Cups with Hot-Smoked Salmon and Avocado

Ingredients

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

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)...

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