sweet and smoky salmon in won ton wrappers
This recipe was prepared by Karen Bernard, a Curious Cuisiner member, for the April 2015 regular club meeting.
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prep time
1 Hr 10 Min
cook time
10 Min
method
Bake
yield
15-20 serving(s)
Ingredients
- 2 cans 3oz salmon, "picked over"
- 1/2 cup mayo
- 1/4 cup thai sweet chili sauce
- 1/4 teaspoon liquid smoke
- 1 can 8oz water chestnuts, sliced, diced, drained
- 2 - shallot, minced
- 1 small red pepper diced
- 4 ounces cream cheese, room temperature
- 1 package wonton wrappers
How To Make sweet and smoky salmon in won ton wrappers
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Step 1Mix and chill all the ingredients. Keep covered in the refrigerator. Taste and decide if you want smokier by adding more liquid smoke. If you prefer sweeter, add more Thai Sweet Chili Sauce.
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Step 2Preheat over to 350. Spray mini-muffin tin with Pam or Coconut spray. Place uncooked wontons in the mii cups and fan out the top opening. Bake for 5-6 minutes until the edges are brown. Remove and cool.
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Step 3Fill the room temperature cups with the chilled filling by taking a Ziploc bag and filling with fill. Cut a hole in the bottom corner of the bag and squeeze out fill into cooled wonton cups. Garnish with red peppers, parsley, chives, paprika.
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