These easy smoked salmon appetizers in wonton cups make an impression presentation for any occasion.
(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.
Preheat oven to 350 degrees F.
Cut about ½-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 Recipe
- 24 square wonton skins
- ½ cup mascarpone cheese room temperature
- 1 tablespoon + 1 teaspoon horseradish
- 2 teaspoons finely chopped fresh dill
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 6 ounces smoked salmon cut into 24 equal pieces
- sprigs fresh dill
- Preheat oven to 350 degrees F.
- Cut about ½-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.
Love the photos, and what a perfect appetizer!
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.
Oh my stars they're beautiful! And the dill mascarpone! *stop it* Can't wait to try these little yummers!
Lydia (The Perfect Pantry)
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.
Paula - bell'alimento
These are going to be a perfect appetizer for our upcoming parties!Just beautiful!
A Canadian Foodie
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.
What a great appetizer idea! So simple and yet so elegant!
Looks so great Dara! Good for your kids for eating it too 🙂
These look so elegant and too pretty to eat... better to just eat the smoked salmon straight from the package then!
yum Dara, makes me want to have a party - for myself ... nice touch with the dill mascarpone
this look so pretty ..perfect for entertaining:)
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...
Estela @ Weekly Bite
What a creative appetizer! I love smoked salmon!
These look SO good - great & easy for holiday parties. Thanks for sharing!
you keep getting more creative bet those gorgeous boys love being taste testers too nice job!
These are beautiful!
they look so elegant and delicious! And might I add that I love your countertops too!
Sandy - Everyday Southwest
Your boys are mighty cute, too!
Sandy - Everyday Southwest
B-E-A-U-tiful, Dara! The perfect one bite appetizer. I know one thing I'm serving at the corporate party this year.
LOVE THIS COMPLETLEY - I am making it and I will credit you...what a great job you did on this. DANG.