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Cook the Book: Sesame Wonton Triangles with Smoked Salmon and Wasabi

Posted by Michele Humes, December 15, 2008 at 1:30 PM

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.

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Sesame Wonton Triangles with Smoked Salmon and Wasabi

- makes 16 -
Adapted from The Bon Appétit Fast East Fresh Cookbook by Barbara Fairchild.

Ingredients

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

Procedure

1. 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.

2. 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.

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Tags: appetizers, Cook the Book, hors d'oeuvres, smoked salmon, The Bon Appétit Fast Easy Fresh Cookbook