There was a time when crisp wonton chips with smoked salmon and wasabi would have been a very avant-garde thing to serve at a cocktail party. These days, they're almost retro. No matter: Everybody loves smoked salmon, and these Asian-inspired blinis, reprinted from The Bon Appétit Fast Easy Fresh Cookbook are a fun, easy way to serve it.
Win 'The Bon Appétit Fast Easy Fresh Cookbook'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of The Bon Appétit Fast Easy Fresh Cookbook. Enter to win here »
Cook the Book: Sesame Wonton Triangles with Smoked Salmon and Wasabi
About This Recipe
- 1/4 cup plus 1/2 teaspoon Asian sesame oil
- 1 egg white
- 8 wonton wrappers
- 2 tablespoons sesame seeds
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons chopped fresh chives
- 1 1/4 teaspoons wasabi paste
- 1 teaspoon minced peeled fresh ginger
- 6 ounces sliced smoked salmon
- Daikon radish sprouts or other small sprouts
Preheat oven to 350 degrees F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of sesame seeds. Fold diagonally in half. Brush with more oil mixture; sprinle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool.
Whisk vinegar, chives, wasabi, ginger, and remaining 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.