Marinated salmon wonton cups

Marinating the fresh salmon in lemon juice actually starts to cook the fish and infuses it with a delicious citrus flavour.

Ingredients

250 g	Boneless salmon fillets, finely diced (Main)
¼ cup	Lemon juice, fresh
2 Tbsp	Fresh lime juice
1 Tbsp	Ginger, pink, finely chopped
1	Oil spray
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
½ cup	Mayonnaise
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
¼ cup	Seaweed

Directions

1. In a glass bowl, combine the salmon, lemon and lime juice, and pink ginger.
2. Toss well, cover and chill for at least 6 hours or overnight, stirring once or twice.
3. Preheat the oven to 175C.
4. Lightly spray two mini muffin trays with oil.
5. 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.
6. Spray wonton pastry lightly and bake for 8-10 minutes until golden.
7. Leave to cool for 5 minutes before turning out. Let cool and harden before filling.
8. Drain the lemon juice off the salmon and toss with sesame oil, salt and sesame seeds.
9. Combine mayonnaise and wasabi paste and season to taste.
10. Combine the cucumber, onion, coriander and oil to make the salsa.
11. 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.
12. Arrange on a serving platter.

Tip: The wonton cups can be made in advance, then just whip up the salsa and assemble.