Won Ton Cups with Hot-Smoked Salmon and Avocado
Won Ton Cups with Hot-Smoked Salmon and Avocado is a pescatarian hor d'oeuvre. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 153 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have butter, cilantro, lime juice, and a few other ingredients on hand, you can make it. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup.
Sprinkle wrappers with half the sesame seeds.
Bake until golden brown (watching carefully; they can burn easily), 7 to 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 won ton wrappers, butter, and sesame seeds.
In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger, and salt; mix well.
Add avocado (see Notes) and toss very gently until well combined. Put a generous spoonful in each won ton cup.
Smoked salmon: The one-minute guide.
More than any other fish, salmon lends itself to being smoked. Superb smoked salmon comes from Canada, Ireland, Norway, Scotland, and the United Statesand it all falls into two basic categories.
COLD-SMOKED: The salmon is cured in brine or with sugar, salt, and spices, then smoked over wood chips at a low temperature (usually 70 to 9
for anywhere from a day to three weeks. The smoke doesn't actually cook the fish, so it stays silky and has a mild smoke flavor. Nova salmon is cured in a mild brine solution. Scottish-style uses a dry rub that is rinsed off before smoking. Indian-cure salmon is first brined and then smoked for up to two weeks, until it has the texture of jerky. Lox, the bagel's best friend, is brined and sometimes (but not always) lightly smoked, and tends to be on the salty side. Scandinavian gravlax is not smoked at all, just dry-cured with salt, sugar, and dill.
HOT-SMOKED: As with cold-smoked, hot-smokedor kipperedsalmon is cured first. Then it's smoked at a higher temperature (generally 120 to 18
for a shorter period, typically no more than 12 hours. The result: a flaky, cooked texture and a deep, smoky flavor.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Lang & Reed Napa Valley Chenin Blanc
The Lang & Reed 2015 Chenin Blanc – Napa Valley has peach and tropical fruit that are immediately on the nose, with the necessary hint of honeycomb (the traditional varietal character), and a lesser expression of apple and citrus. On the palate, the aromas are mirrored and given an even stronger presence with yellow apple exotic citrus notes, which give it an accurate tartness. The texture is tender, and the flavors broaden with a touch of saline minerality, which leads into bright crisp acidity, adding to the wine’s refreshing character. It will blossom and gain in complexity with additional bottle time.