Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons – Lentils.org

Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons

  By lentilsorg    

July 19, 2015

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  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 20 pieces
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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.

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

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Nutrition Facts

Serving Size1 piece
Calories60
Sodium135 mg
Potassium54 mg
Protein3 g
Cholesterol5 mg
Sugar0 g
Total Fat4 g
Saturated Fat1 g
Total Carbohydrates3 g
Dietary Fiber 1 g