Salmon With Avocado Salsa Wonton Cups

Salmon & Avocado Salsa Wonton Cups

Looking to jazz up your party spread with something fresh and flavourful? These Party Bites are where it’s at! : crispy wonton cups filled with a zesty, herbaceous avocado salsa, topped with wasabi Salmon- Yum!

What I love about these little canapes is their versatility. I mean, I often find myself reaching for the same ingredients, but with these, you can easily switch things up just by tossing in an extra herb or a splash of tangy sauce. It’s like giving your appetiser game a mini makeover without breaking a sweat.

And while we’re at it, let’s discuss simplicity meets deliciousness. Say hello to my Salmon & Avocado Salsa Wonton Cups! They’re like a party in your mouth – crispy, creamy, spicy, and citrusy all in one delicious bite. Seriously, the flavours meld together in perfect harmony & dance on your tongue.

If you’re tired of the same old chips, dips, and cheese routine (don’t get me wrong, I love them too, but variety is the spice of life, right?), these party snacks are your new go-to. They’re healthy, easy to whip up, sure to impress your guests, and oh-so-satisfying. So next time you plan a shindig, ditch the predictable and dive into these flavour-packed bites. Your taste buds will definitely thank you!

I can barely get these out on the plate & count to 3 before they are gone!

It only takes 2-3 well-put-together canapés and some easy, fresh appetiser ingredients to make your event a hit! Consider these Wonton Cups and add your own flair. You could change this up with an Asian cole slaw & pulled pork or potato salad & sausage.

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Salmon & Avocado Salsa Wonton Cups

(Serves 12 Prep 30 mins)

You Will Need:

• Wonton wrappers: Wonton wrappers are usually found at major supermarkets here in Australia, but we are lucky enough to have a great number of Asian supermarkets here as well, where you are more likely to find dumpling wrappers. I usually buy them and divide the pack of 30 into 3 in separately ziplock bags and freeze them, as once you freeze the whole pack, it is difficult to separate them, especially if you don’t want to use the all at once. You can either cut rounds out of the wonton wrappers with a cookie cutter or, you can substitute with round dumpling wrappers. This is your crispy pastry element of the dish, which creates your canapé base.
• Spray Olive Oil: You want to spray your muffin pan lightly with oil to stop the pastry sticking, to the tin. I also lightly spray inside the pastry once moulded in the tin. I tend to use a muffin tin as opposed to a silicone muffin tray so they hold their shape better.
• Small Seaweed sheets: I use the small packs of snack seaweed from the supermarket, the sheets are approx 9cm x 6cm and I cut them in half. You don’t have to add seaweed at all if you can’t get hold of it or don’s like it.
• Avocado: Avocado is an ‘unsung hero’ in my book. It is somewhat bland on it’s own but adds so much to a dish when paired with the right ingredients & offers a creamy texture.
• Coriander: One of the primary herbs in this dish, and it does need to be fresh, for optimal flavour.
• Continental cucumber: Any cucumber is fine but I prefer the continental variety. I like fewer seeds, but I also like the texture of the continental cucumber.
• Lime juice: I can’t get enough of fresh lime juice, fresh, zingy- love love love and it is one citrus element that cuts through the richness of any dish- in this case, the salmon.
• Lime zest: If using Lime juice, then I always add lime zest as well. It gives an extra punch of flavour to your dish.
• Kaffir lime: Kaffir lime leaves bring amazing aromatics and taste to a dish, giving it an unmistakenly authentic Asian flavour. When using lime, coriander, chilli, I always add kaffir lime leaves as well. If you fold the leaf in 1/2 (glossy side inward) you can pull out the spine of the leaf, starting at the stalk end, then use scissors to finely shred the kaffir lime leaf.
• Red chilli: Once upon a time, I disliked heat and spice too, but as your tastebuds mature, you develop a taste for a little heat or spice. The red chilli in this dish really isn’t about ‘heat’, it is more about colour but the mild heat is a bonus.
• Sea Salt: Any salt is fine, I like sea salt. It is natural and not heavily processed like table salt. This dish needs a little salt to enhance the flavours.
• Salmon fillet: You only need 1 small to medium fillet of salmon- finely diced. It is the fat component of the dish.
• Kewpie Mayonnaise: Kewpie mayonnaise, should be available at all major supermarkets. It is the Japanese-style mayo, made with egg yolks, not whole eggs, so it is rich, creamy and egg-forward. You can use regular mayo or substitute with mascarpone or sour cream.
• Wasabi paste: I love wasabi, it brings a nice kick of heat but sriracha also works here too, or you could eliminate this element altogether, but I think you would find, these ingredients all work well together. If you can’t get hold of wasabi paste, you could substitute with horseradish sauce.
• Lemon juice: I have used lemon juice in the salmon, you could stick with lime juice, but I like the combination of citrus flavours & find them refreshing.
• Coriander (garnish): You can use whole coriander leaves or shredded coriander but again, it is about colour and presentation.
• Black & White Sesame Seeds (garnish): I have used both white & black seeds here. I’ll leave it to you!

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (fan forced) or 200 C regular.
2. Prepare Muffin Tin: Lightly coat a mini muffin tin with olive oil spray to prevent sticking and ensure a crispy finish for your wonton cups.
3. Line Muffin Tray: Take each wonton wrapper and carefully line the muffin cups, folding the pastry at intervals to fit neatly. This step creates the canapé base for your flavourful bites. A muffin tin is easier to work with than a silicone one in this instance. I have created 3 pleats (folds) on each cup.
4. Bake Wonton Cups: Pop the muffin tin into the preheated oven and bake for approximately 10-12 minutes or until the wonton wrappers turn a lovely golden hue. Keep an eye on them to avoid over-browning.
5. Cool Wonton Cups: Once golden, remove the muffin tin from the oven and allow the wonton cups to cool completely. This can be done ahead of time. You want them completely cooled before storing in an airtight container. You don’t want to fill the cups until you are ready to serve.
6. Prepare Avocado Salsa: In a mixing bowl, combine the diced avocado, chopped coriander, fresh lime juice, lime zest, finely shredded kaffir lime leaf, chopped red chilli, and diced cucumber. Season with a pinch of salt and mix well to marry the flavours together. Cover & set aside.
7. Mix Salmon Filling: In another small bowl, mix together the diced salmon, creamy Kewpie mayo, and zingy wasabi until everything is evenly incorporated. This delicious filling adds a rich savoury and mildly spicy kick to your wonton cups.
8. Assemble Wonton Cups: Just before serving, line the inside of each pastry cup with a small piece of seaweed for a hint of umami and added texture. Then, fill each cup with the prepared avocado salsa.
9. Top with Salmon: Finish off your wonton cups with a teaspoon of the salmon mixture on top of each.
10. Garnish and Serve: Sprinkle each cup with a dash of sesame seeds, shredded coriander for an extra pop of colour and flavour. These will disappear quick!
11. Enjoy!

Helpful Tips

• I have used the round dumpling wrappers here as they are circular and make a tidier cup but the square wrappers work ok, you could also use a cookie cutter to cut rounds.

• Fill the cups just before you are ready to serve, to avoid the pastry becoming soggy.

• Allow the wonton pastry cups to cool completely before putting them in an airtight container. You can still prepare them ahead of time.

• Prepare the avocado salsa & your salmon ahead of time, cover and refrigerate until you are ready to fill the cups.

• If chilli is not your thing, you don’t have to add it, but a small amount of chilli adds to the flavour and gives a nice little pop of colour at the same time. You can substitute the wasabi with sriracha if you prefer.

• Another substitute for your wonton or dumpling wrappers, is sandwich wraps- cut into flower shapes or circles. These toast up nicely.

Salmon & Avocado Salsa Wonton Cups

Recipe:

(Serves 12 Prep 30mins)

Ingredients

• 12 wonton wrappers
• Spray Olive Oil
• 6 small Seaweed sheets cut in 1/2 
• ½ Avocado finely diced
• 2 Tbsp Coriander
• ¼ or 10 slices of continental cucumber finely diced
• ½ Lime
• Zest of 1 lime
• 1 Kaffir lime leaf finely shredded
• ⅓ large red chilli
• Sea Salt
• 1 Salmon fillet finely diced
• 1 Tbsp Kewpie Mayonnaise
• 2 tsp Wasabi paste
• Juice of ½ Lemon
• 1 Tbsp Coriander finely shredded (garnish)
• Black & White Sesame Seeds (garnish)

Method

1. Preheat Oven to 180 C (fan forced)
2. Lightly spray a mini muffin tin with olive oil
3. Line Muffin tray with wonton wrappers folding pastry at intervals to fit
4. Bake for approx 10-12 minutes until golden
5. Remove from the oven and let cool
6. For the Avocado Salsa
7. Mix diced Avocado, coriander, Lime juice, lime zest, kaffir lime, red chilli and cucumber & salt to combine.
8. In another small bowl, add diced salmon, mayo, wasabi & mix to combine
9. When ready to serve, line the inside of the pastry cups with a small piece of seaweed
10. Fill pastry cups with Avocado Salsa
11. Top each Wonton cup with a tsp of salmon
12. garnish with sesame seeds & coriander
13. Serve & enjoy!

Wine Pairing Suggestions:

1. Sauvignon Blanc: This crisp, refreshing white wine often features citrusy notes that will harmonise well with the lime zest, kaffir lime leaf, and lemon juice in your dish. Its bright acidity can also cut through the richness of the salmon and avocado.
2. Pinot Grigio: Another excellent white wine choice, Pinot Grigio offers a clean, light-bodied profile with subtle floral and fruit undertones. Its delicate flavours won’t overpower the nuanced flavours of your dish, making it a versatile pairing option.
3. Rosé: A dry rosé with notes of strawberry, watermelon, and citrus can complement the freshness of the avocado salsa and add a touch of vibrancy to the overall dining experience.
4. Chardonnay: Opt for an unoaked or lightly oaked Chardonnay to avoid overpowering the delicate flavours of the seafood and avocado. Look for versions with crisp acidity and hints of green apple or pear to match the herbaceous elements of the dish.
5. Sparkling Wine: Whether it’s a Prosecco, Cava, or Champagne, a sparkling wine’s effervescence and acidity can cleanse the palate between bites and enhance the overall enjoyment of the meal. Its versatility also makes it a great choice for pairing with appetisers.