Nov 17
2010

Smoked Salmon & Horseradish Mascarpone in Wonton Cups Recipe

Smoked Salmon & Horseradish Mascarpone in Wonton Cups Recipe

(Please stop by my review blog to tell me about your holiday traditions.)

When my husband and I lived in New York City, we took pleasure in wandering down Broadway to Zabar’s or Citarella, two of the city’s well-known specialty food stores. We would stock up on as many top-quality items as our paychecks would allow. Of course, after paying our Manhattan-sized rent and garage fee, we were crazy to be spending our remaining dollars on gourmet foods. What can I say? It’s a sickness. Our baskets were filled with mushroom ravioli, fresh pasta sauces, and smoked fish, along with crispy loaves of bread and specialty cheeses. One of my favorite treats was the smoked salmon, cut to order from the whole smoked fish into paper-thin slices. The delicate slices practically melted on our tongues and they were often consumed without crackers, without cream cheese, straight from the brown paper packaging.


Of course, if you are thinking of serving smoked salmon at a cocktail party or as an hors d’oeuvres at your Thanksgiving feast, I highly recommend giving your guests at least a cracker or two. Or wonton cups, baked until crisp until golden brown. Each cup is filled with a mixture of mascarpone cheese, horseradish, and fresh dill and then topped with smoked salmon. I know, I know – sounds a little odd. But trust me, it’s a combination worth trying. As far as my boys are concerned, it is kind-friendly, too.

SmokedSalmonCupsCollage2

The wonton cups can be made 2 to 3 days in advance and stored in an airtight container. The mascarpone mixture can be made one day in advance. Assemble the hors d’oeuvres just before serving.

The recipe:

Preheat oven to 350 degrees F.

SmokedSalmonCups1

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.

SmokedSalmonCupsCollage1

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.

SmokedSalmonCups3

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 remaining smoked salmon and dill.

Other smoked salmon hors d’oeuvres:

La Tartine Gourmande’s Verrine Fraicheur: Cucumber, Yogurt & Smoked Salmon
La Fuji Mama’s Smoked Salmon, Cream Cheese & Jalapeno Temaki Sushi
Ingredients, Inc.’s Smoked Salmon Roll-Ups
The Amateur Gourmet’s Smoked Salmon Dip
Fig & Cherry’s Smoked Salmon Crepe “Sushi”

SmokedSalmonCupsLS

Smoked Salmon & Horseradish Mascarpone in Wonton Cups Recipe

Yield: Makes 24 filled cups

Serving Size: 1 filled cup

Smoked Salmon & Horseradish Mascarpone in Wonton Cups Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl, stir together mascarpone cheese, horseradish, fresh chopped dill, salt, and pepper.
  5. 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.

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{ 35 comments… read them below or add one }

1 doggybloggy November 17, 2010 at 5:02 am

LOVE THIS COMPLETLEY – I am making it and I will credit you…what a great job you did on this. DANG.

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2 Sandy - Everyday Southwest November 17, 2010 at 6:19 am

B-E-A-U-tiful, Dara! The perfect one bite appetizer. I know one thing I'm serving at the corporate party this year.

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3 Sandy - Everyday Southwest November 17, 2010 at 6:24 am

Your boys are mighty cute, too!

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4 JodieMo November 17, 2010 at 7:58 am

they look so elegant and delicious! And might I add that I love your countertops too!

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5 warmvanillasugar November 17, 2010 at 11:47 am

These are beautiful!

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6 Pegasuslegend November 17, 2010 at 12:16 pm

you keep getting more creative bet those gorgeous boys love being taste testers too nice job!

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7 tami November 17, 2010 at 12:30 pm

These look SO good – great & easy for holiday parties. Thanks for sharing!

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8 Estela @ Weekly Bite November 17, 2010 at 1:10 pm

What a creative appetizer! I love smoked salmon!

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9 doggybloggy November 17, 2010 at 1:30 pm

I thought I commented how perfect this appetizer is – well if I did then I will again and if I didnt then …here I am now…

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10 blackbookkitchendiaries November 17, 2010 at 2:05 pm

this look so pretty ..perfect for entertaining:)

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11 Drick November 17, 2010 at 2:24 pm

yum Dara, makes me want to have a party – for myself … nice touch with the dill mascarpone

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12 Pretend Chef November 17, 2010 at 2:29 pm

These look so elegant and too pretty to eat… better to just eat the smoked salmon straight from the package then!

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13 Jenny November 17, 2010 at 2:50 pm

Looks so great Dara! Good for your kids for eating it too :)

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14 Tracy November 17, 2010 at 3:07 pm

What a great appetizer idea! So simple and yet so elegant!

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15 A Canadian Foodie November 17, 2010 at 3:51 pm

I have the same sickness….e verywhere I go, it is about the groceries! How did you get this idea, or recipe? You got me at horseradish!…. and mascarpone!!! YUM… and, we Canadians do love our smoked salmon!
WOnderful holiday recipe.
:)
Valerie

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16 Paula - bell'alimento November 17, 2010 at 6:41 pm

These are going to be a perfect appetizer for our upcoming parties!Just beautiful!

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17 Lydia (The Perfect Pantry) November 17, 2010 at 7:37 pm

I can think of all kinds of things to put into those adorable wonton cups. As many of my holiday guests are vegetarian, some fruits and veggies would be lovely.

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18 wenderly November 17, 2010 at 8:15 pm

Oh my stars they're beautiful! And the dill mascarpone! *stop it* Can't wait to try these little yummers!

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19 Carolyn November 17, 2010 at 9:56 pm

Hello gorgeous! Yum, you have no idea how much I love smoked salmon. I could live off the stuff and love finding new appetizer recipes for this. Thanks for sharing.

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20 Kalyn November 17, 2010 at 11:10 pm

Love the photos, and what a perfect appetizer!

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21 Nancy November 17, 2010 at 11:17 pm

Just when I think I've seen all the smoked salmon recipes there are I find this!! Simple, elegant and drop dead delicious!!!

P.S. I am like you – won't spend $100 for shoes, but for specialty foods – no problem!!

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22 Monet November 17, 2010 at 11:36 pm

We are very very frugal…but when it comes to our food, we most certainly splurge! These smoked salmon cups look amazing, and I loved seeing the sweet faces of the boys while they enjoyed their treats! Thank you for sharing. I hope you have a wonderful Wednesday night!

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23 marla {family fresh cooking} November 18, 2010 at 3:42 am

Some very fond memories of NYC here my friend. I too would have my smoked salmon (scottish) sliced very thin to order. Eating it out of the brown wrapper was blissful! These appetizers look beautiful & delicious! xo

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24 Claudia November 18, 2010 at 3:45 am

$100 for shoes? Oh my goodness no -that's why Marshalls was invented. However, for ingredients…. and cookbooks… uh oh. This is drop-dead gorgeous,splashy and utterly delicious and will make its way to my dinner table.

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25 penny aka jeroxie November 18, 2010 at 4:04 am

Very clever to use wonton skins. Yummy party food.

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26 Megan November 18, 2010 at 4:51 am

These look beautiful little flowers. Stunning appetizer! These would be perfect anytime of course but I could see these at weddings!!! So elegant!

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27 My Man's Belly November 18, 2010 at 2:36 pm

This is the prettiest smoked salmon appetizer I've ever seen. It's a welcome change to the usual cracker, schmear of spread and chunk of smokes salmon flopped on top.

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28 Sprinkles of Parsley November 18, 2010 at 7:17 pm

What a beautiful recipe! It doesn't look like it lacks in flavor either. Exactly what I look for in a great recipe! Thanks for sharing!

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29 Chef Fresco November 19, 2010 at 11:08 pm

These are beautiful! Perfect holiday app. And your kids are adorable!

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30 specialforksndy November 20, 2010 at 12:55 am

I have made wonton cups before, but your presentation is really spectacular and takes it to another level. What a great blog – beautiful photos and beautifully written.

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31 Angie's Recipes November 21, 2010 at 6:13 am

wow…these look fantastic! Bet they would disappear first if served at a party!

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32 Cake Duchess November 22, 2010 at 3:14 am

I think these are gorgeous and I love the idea of smoked salmon with mascarpone.

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33 Mags @ the Other Side of 50 November 22, 2010 at 8:40 pm

What a beautiful, beautiful appetizer.

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34 How To: Simplify December 12, 2010 at 5:33 am

You had me a smoked salmon…it's one of my favorite foods. What a flavor combo…it looks and sounds amazing!

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35 Heidi / foodiecrush September 7, 2011 at 9:47 pm

Super easy won-ton-alicious! And they look so easy. Great recipe and such cute models ;)

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