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Recipe

Marinated salmon wonton cups

Marinating the fresh salmon in lemon juice actually starts to cook the fish and infuses it with a delicious citrus flavour.

Dec 06, 2013 4:00am
  • 10 mins cooking
  • Serves 8
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Ingredients

Marinated salmon wonton cups
  • 250 gram fresh boneless salmon, finely diced
  • 1/4 cup fresh lemon juice
  • 2 tablespoon fresh lime juice
  • 1 tablespoon finely chopped pink ginger
  • spray oil
  • 24 wonton papers – or cut large sheets with the scissors into 10-12cm squares
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon black or toasted sesame seeds
  • 1/2 cup mayonnaise
  • 1 teaspoon wasabi paste
  • 1/4 red onion, finely diced
  • 1/4 cucumber, finely diced
  • 1 tablespoon chopped coriander
  • 2 tablespoon lemon oil or olive oil
  • 1/4 cup seaweed

Method

Marinated salmon wonton cups
  • 1
    In a glass bowl, combine the salmon, lemon and lime juice, and pink ginger. Toss well, cover and chill for at least 6 hours or overnight, stirring once or twice.
  • 2
    Preheat the oven to 175oC. Lightly spray two mini muffin trays with oil, fold and overlap the wonton papers to fit the muffin tray holes, pressing down to make a flat base and leaving the sides high to create a nest. Spray wonton pastry lightly and bake for 8-10 minutes until golden. Leave to cool for 5 minutes before turning out. Let cool and harden before filling. Drain the lemon juice off the salmon and toss with sesame oil, salt and sesame seeds.
  • 3
    Combine mayonnaise and wasabi paste and season to taste. Combine the cucumber, onion, coriander and oil to make the salsa.
  • 4
    To assemble the wonton cups, spoon a little wasabi mayo into each one, then top with a few bits of salmon and finish with ½ tsp salsa and a few strands of seaweed. Arrange on a serving platter.

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