Ingredients

The following ingredients have 24 Servings
  • 24 square wonton skins
  • 1/2 cup mascarpone cheese (room temperature)
  • 1 tbsp + 1 teaspoon horseradish
  • 2 teaspoons finely chopped fresh dill
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 ounces smoked salmon (cut into 24 equal pieces)
  • sprigs fresh dill

Instruction

  • 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.