Are you looking for an elegant appetizer recipe? This appetizer makes a fantastic presentation, tastes wonderful and best of all you won’t spend hours making it!
This is the first time I had purchased wonton cups and found them very easy to work with! I’m already thinking of what I may fill them with next! If you like smoked salmon I’m sure you’ll enjoy this!
Smoked Salmon & Horseradish Mascarpone in Wonton Cups
- 24 square wonton skins
- 1/2 cup mascarpone cheese, room temperature
- 1 tbsp plus 1 tsp horseradish
- 2 tsp finely chopped fresh dill
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 6 oz. smoked salmon, cut into 24 equal pieces
- Fresh dill springs
Preheat oven to 350 degrees F.
Cut about 1/2-inch off of two adjacent sides of each wonton wrapper to make a slightly smaller square. To make this process quicker, stack several wonton skins together at a time.
Spray a mini muffin tin lightly with cooking spray. Press one wonton skin in each muffin tin opening, slightly folding the skins in a couple of places to make them fit properly. Bake until crisp and golden brown, 5 to 7 minutes. Remove the wonton cups from the tin (remember, they will be hot) and cool on a wire rack.
In a medium bowl, stir together mascarpone cheese, horseradish, fresh chopped dill, salt, and pepper.
Fill each cup with 1 teaspoon of the mascarpone mixture. Top with a piece of smoked salmon folded into a loose rose. Garnish with sprig of dill. Repeat with smoked salmon and dill.
Makes 24 hors d’oeuvres.
Recipe Source: www.cookincanuck.com
Picture yourself cooking fresh grilled salmon, grilling the salmon to perfection, accompanied with luscious ripe red raspberry sauce and as you take your first bite you close your eyes and savour the flavors and think … this is heavenly!
Thanks to Karista at Karitaskitchen.com for the recipe. She made this with Savory Strawberry Sauce, which I have a feeling would be even better than the red raspberry sauce. At the time I had fresh raspberries and thought that would be a good substitute … turns out it was – it totally works! Thanks Karista!
Savory Raspberry Sauce
- 1 lb fresh raspberries
- 1 teaspoon grapeseed oil or butter
- ¼ – ½ teaspoon fresh grated ginger
- 1 teaspoon Thai Sweet Red Chili Sauce
- 1 teaspoon Thai Garlic Chili Sauce
- ¼ cup white wine (can substitute with water and a teaspoon of white wine vinegar or lemon)
- 1-2 tablespoons raspberry preserves (or more to taste)
- Salt and pepper to taste
Serve over grilled salmon
Rinse the raspberries. Transfer the raspberries to a sauce pan, add the oil or butter and heat on medium heat.
Stir in the fresh grated ginger, Thai Sweet Red Chili Sauce, Thai Garlic Chili Sauce, white wine and preserves. Bring the sauce to a lively simmer and let the sauce simmer on low for about 5 minutes.
Take it off the heat and let it sit while you grill the fish. The longer it sits the more the flavors will develop. It can be served room temp or hot off the stove.
Season with salt and pepper to taste and enjoy!
Slightly adapted from: karistaskitchen.com
A fantastic Asian influenced recipe for salmon. Enjoy!
- 1/2 cup orange marmalade
- 2 teaspoons sesame oil
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon grated fresh ginger root
- 1 garlic clove, crushed
- 1 Sprig Rosemary, Chopped
- 3 tablespoons white rice vinegar (or other white vinegar)
- 1 pound boneless, skinless salmon fillet, cut in four pieces
- 6 scallions, thinly sliced with green (optional)
- 1/4 cup toasted sesame seeds (optional)
- Combine marmalade, oil, soy sauce, ginger, garlic, rosemary and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame.
This is one of the best recipes for salmon. I’ve made others but none can beat this Honey-Grilled Salmon – it never disappoints; resulting in a salmon that is moist and bursting with flavor. What are you waiting for? Get your grill on and enjoy!
Honey-Ginger Grilled Salmon
Yield: Serves 4
6 tablespoons honey
1/4 cup chopped fresh cilantro
1/4 cup hoisin sauce
1 1/2 tablespoons minced fresh ginger
1 tablespoon chopped canned chipotle chilies
1 tablespoon golden brown sugar
4 8-ounce salmon steaks (each about 1 inch thick) (Or salmon filet)
Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend.
Preheat grill. Brush honey-ginger glaze on salmon and cook approximately 8 minutes, flip and brush remaining glaze on salmon. Grill until opaque in center. Transfer salmon steaks to plates; serve and enjoy.