- 2 can(s)
- 3oz salmon, "picked over"
- 1/2 c
- 1/4 c
- thai sweet chili sauce
- 1/4 tsp
- liquid smoke
- 1 can(s)
- 8oz water chestnuts, sliced, diced, drained
- shallot, minced
- 1 small
- red pepper diced
- 4 oz
- cream cheese, room temperature
- 1 pkg
- wonton wrappers
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.
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.
Garnish with red peppers, parsley, chives, paprika.