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.