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.

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.

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 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”

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.

Printable recipe

Tagged as: appetizer recipe, Hors d'oeuvres, salmon, smoked salmon