Salmon Wonton Appetizer
A delicious and easy salmon appetizer full of flavor with an Asian kick, a mixture of cream cheese, lemon, and sesame oil baked in wonton wrappers and topped with seaweed and sesame seeds.
Servings: 12 servings
Ingredients
- 5 oz salmon
- 1/2 cup grated zucchini squeeze out excess liquid in a paper towel
- 4 oz cream cheese room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- Furikake rice seasoning or cut up seaweed and sesame seeds
Instructions
- Preheat oven to 350°Cook the fish in a skillet (I cut the fish into smaller pieces it'll cook quickly and more evenly)
- while warm flake it with two forks.
- In a medium bowl mix the room-temperature cream cheese with the grated zucchini, add in the soy sauce, lemon juice, and sesame oil.
- Place the mixture into a piping bag and cut 1/2" opening.
- Place the filling into the wonton cups. (You can pre-bake the cups if you want them extra crispy but not brown, then fill and heat until golden)
- I filled each wonton cup with at least 2 tablespoons of filling, they were what I'd say a large bite, you could make twice as many if you want to only fill each portion with 1 tablespoon of filling.
- Spray the tops of the filled wontons with an oil spray like olive oil spray (not pam it would taste like chemicals) or brush with a silicone brush and oil.
- Bake until the filling is fully heated, the wontons are golden and crisp about 10 minutes.
- Remove from the oven and shake on the furikake topping or add seaweed pieces and sesame seeds.