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Lentils.org

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Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 20 pieces

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) canola oil

    5 wonton squares (3½ x 3½ inches/9 x 9 cm), cut on a diagonal into 4 bite-size pieces

    ¼ tsp (1 mL) salt

    1⁄3 cup (75 mL) 14% sour cream

    2 Tbsp (30 mL) cream cheese, room temperature

    1 Tbsp (15 mL) lemon juice

    1 tsp (5 mL) fresh lemon zest

    1 Tbsp (15 mL) chopped fresh dill

    1 cup (250 mL) cooked green or black (Beluga) lentils

    salt and ground black pepper, to taste

    20 slices smoked salmon

    Garnish:

    1 Tbsp (15 mL) chopped fresh dill

    20 capers


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.

Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 60
  • Total Fat 4 g
  • Saturated Fat 1 g
  • Cholesterol 5 mg
  • Carbohydrates 3 g
  • Dietary Fibre 1 g
  • Sugar 0 g
  • Protein 3 g
  • Sodium 135 mg
  • Potassium 54 mg
  • Folate 20 mcg