Marinating the fresh salmon in lemon juice actually starts to cook the fish and infuses it with a delicious citrus flavour.
The wonton cups can be made in advance, then just whip up the salsa and assemble.
- 250g fresh boneless salmon, finely diced
- ¼ cup fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tbsp finely chopped pink ginger
- Spray oil
- 24 wonton papers – or cut large sheets with the scissors into 10-12cm squares
- 1 tbsp sesame oil
- ½ tsp sea salt
- 1 tsp black or toasted sesame seeds
- ½ cup mayonnaise
- 1 tsp wasabi paste
- ¼ red onion, finely diced
- ¼ cucumber, finely diced
- 1 tbsp chopped coriander
- 2 tbsp lemon oil or olive oil
- ¼ cup seaweed
1 In a glass bowl, combine the salmon, lemon and lime juice, and pink ginger. Toss well, cover and chill for at least 6 hours or overnight, stirring once or twice.
2 Preheat the oven to 175oC. Lightly spray two mini muffin trays with oil, fold and overlap the wonton papers to fit the muffin tray holes, pressing down to make a flat base and leaving the sides high to create a nest. Spray wonton pastry lightly and bake for 8-10 minutes until golden. Leave to cool for 5 minutes before turning out. Let cool and harden before filling. Drain the lemon juice off the salmon and toss with sesame oil, salt and sesame seeds.
3 Combine mayonnaise and wasabi paste and season to taste. Combine the cucumber, onion, coriander and oil to make the salsa.
4 To assemble the wonton cups, spoon a little wasabi mayo into each one, then top with a few bits of salmon and finish with ½ tsp salsa and a few strands of seaweed. Arrange on a serving platter.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author