Wonton cups with avocado and smoked salmon
Wonton cups with avocado and smoked salmon would be a perfect appetizer during the party or holiday dinner. Bake this little wonton cups inside mini muffin trays. When won ton cups come out of the oven, they’ll have perfect little form to hold the ingredients of this delicious avocado recipe.
24 square won ton or shumai (dumpling) wrappers
2 tablespoons unsalted butter, melted
2 teaspoons white sesame seeds
4 ounces hot-smoked salmon (see Notes), flaked into small pieces
1/2 cup finely sliced green onions, including tops
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons grated fresh ginger
1/2 teaspoon kosher salt
1 small avocado, finely diced
Preheat oven to 350° F. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily), 7 to 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 won ton wrappers, butter, and sesame seeds.
In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger, and salt; mix well. Add avocado and toss very gently until well combined. Put a generous spoonful in each won ton cup. Serve immediately.
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