16 square wonton wrapper
2 Tbsp. white sesame seeds
2 Tbsp. black sesame seeds
1/4C olive oil
1 egg white
6 oz. smoked salmon, cut into 32 pieces
32 dill sprigs
1/2C crème fraiche
Preheat oven to 350F. Whisk olive oil and egg white together in a small bowl. Mix sesame seeds together in a small bowl. Brush the wonton wrappers with olive oil mixture and sprinkle with half the sesame seeds. Fold over to form triangles. Brush with egg olive oil mixture and sprinkle with remaining sesame seeds. Cut each into 2 triangles.
Place triangles on a baking sheet and bake until golden – 6 – 8 minutes, turning them over halfway through the baking. Cool on a rack.
Divide triangles among platter. Top each with a dollop of crème fraiche, a piece of smoked salmon and a dill sprig. Serve immediately.
MAKES: 32 triangles
2 Tbsp. white sesame seeds
2 Tbsp. black sesame seeds
1/4C olive oil
1 egg white
6 oz. smoked salmon, cut into 32 pieces
32 dill sprigs
1/2C crème fraiche
Preheat oven to 350F. Whisk olive oil and egg white together in a small bowl. Mix sesame seeds together in a small bowl. Brush the wonton wrappers with olive oil mixture and sprinkle with half the sesame seeds. Fold over to form triangles. Brush with egg olive oil mixture and sprinkle with remaining sesame seeds. Cut each into 2 triangles.
Place triangles on a baking sheet and bake until golden – 6 – 8 minutes, turning them over halfway through the baking. Cool on a rack.
Divide triangles among platter. Top each with a dollop of crème fraiche, a piece of smoked salmon and a dill sprig. Serve immediately.
MAKES: 32 triangles
This is great!
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