4 ounces smoked salmon, cut into 12 (2×1-inch) strips
Garnish: toasted sesame seeds and chopped fresh green onion
Instructions
Preheat oven to 350°. Coat 12 alternating wells of a 24-well miniature muffin pan with cooking spray.
Using a sharp knife, make a 1-inch slit into the center of each edge of a wonton wrapper. Carefully press center of wonton wrapper into a prepared well. Working clockwise, fold each slit of wrapper over the next, creating a flower pattern. Gently press down corners of wrapper to adhere to top of muffin tin. Repeat with remaining wonton wrappers.
Bake until golden brown, 8 to 10 minutes. Carefully remove wonton cups from pan, and let cool completely on a wire rack. (Best if used within an hour, but can be stored in an airtight container at room temperature for up to a day.)
In a medium bowl, stir together ginger, soy sauce, honey, and salt. Stir in carrot and cucumber.
Line inside of each prepared wonton cup with a salmon strip. Divide carrot-cucumber mixture among wonton cups.
Garnish with sesame seeds and green onion, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/asian-smoked-salmon-cups/