Ingredients
- 24 square wonton skins
- 1/2 cup mascarpone cheese, room temperature
- 1 tbsp plus 1 tsp horseradish
- 2 tsp finely chopped fresh dill
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 6 oz. smoked salmon, cut into 24 equal pieces
- Fresh dill springs
Preparation
Step 1
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.