Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons

Directions

1. FOR the wonton base: In a skillet, heat canola oil to 375°F (190°C). Fry each wonton wrapper in a single layer, a few at a time, flipping over until golden on both sides. Remove with a slotted spoon and transfer to a paper towel to remove excess oil. Lightly season with a touch of salt and reserve.
2. IN a small bowl, mix the sour cream with cream cheese until smooth. Add the lemon juice, zest, and dill. Pat cooked lentils with a paper towel to remove excess liquid and add them to the sour cream mixture. Season to taste with salt and pepper and reserve.
3. CREATE a bite size salmon rosette by rolling a slice of smoked salmon tightly on one side and loosely on the other. Fan out the loose side so that it resembles a flower bud, creating a small space in the centre of the rosette. Repeat this with all of the salmon slices.
4. PLACE a dollop of the lentil mixture onto each of the wontons and top with the salmon rosettes. Garnish each with fresh dill and a caper or two. Serve immediately.