Marinating the fresh salmon in lemon juice actually starts to cook the fish and infuses it with a delicious citrus flavour.
|250 g||Boneless salmon fillets, finely diced (Main)|
|¼ cup||Lemon juice, fresh|
|2 Tbsp||Fresh lime juice|
|1 Tbsp||Ginger, pink, finely chopped|
|24||Wonton wrappers, or cut large sheets with the scissors into 10-12cm squares|
|1 Tbsp||Sesame oil|
|½ tsp||Sea salt|
|1 tsp||Black sesame seeds, or toasted|
|1 tsp||Wasabi paste|
|¼||Red onions, finely diced|
|¼||Cucumbers, finely diced|
|1 Tbsp||Coriander, chopped|
|2 Tbsp||Lemon-infused olive oil, or olive oil|
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- 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.
- Preheat the oven to 175C.
- 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.
- Combine mayonnaise and wasabi paste and season to taste.
- Combine the cucumber, onion, coriander and oil to make the salsa.
- 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.
Tip: The wonton cups can be made in advance, then just whip up the salsa and assemble.