Try this Salmon Wontons. Yum! Even yummier with Chateau Marjosse Pierre Lurton Cuvee Palombre White
Find it in Pop Up Wine's fabulous range of Semillon Sauvignon Blanc.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 12 wonton wrappers
- vegetable oil, for brushing
- ¼ cup (60g) sour cream
- 180g sliced smoked salmon
- chervil sprigs, lemon juice and cracked black pepper, to serve
METHOD
- Preheat oven to 180ºC (350ºF). Place the wonton wrappers on a baking tray lined with non-stick baking paper. Brush with vegetable oil and bake for 7–8 minutes or until crisp and light golden. Allow to cool completely on the tray.
- Divide the sour cream between the wontons and top with the sliced smoked salmon and chervil. Sprinkle with lemon juice and pepper to serve. Makes 12.