This stroke of genius came from my mom after we made homemade crab rangoons. They were so good – we knew we could figure out something just as tasty with our extra wonton wrappers.
We had some leftover cooked salmon in the fridge, and these babies were born:
Seriously? So good. An amazing play off the classic breakfast of bagels, cream cheese, lox, capers and red onion. We agonized over what the perfect dip would be for these, and then finally realized sweet chili sauce is the classic winner for almost ANY type of savory wonton.
I wouldn’t recommend making these for breakfast. They are too perfect with wine and a movie. Although, if these are all things you want to do in the AM, go for it! I won’t tell.
The whole recipe is pretty easy – wingin’ it is definitely ok here.
Ultimate Salmon Wontons
- 1/2 tsp salt and pepper
- 1 tbsp fresh dill
- squeeze of lemon juice
- 1/4 cup capers
- 14 won ton wrappers
- 1/4 cup diced red onion
- 4-6 oz (wing it) of fresh cooked salmon
- 3-5 oz (wing it) of softened cream cheese
In a small bowl, combine the cream cheese, salmon, onion, capers, dill, salt & pepper until smooth.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm with sweet chili dipping sauce.
Makes about 14 wontons.