Salmon Wonton Tostadas
Serves 4
20 mins prep
15 mins cook
5 mins Assembly
40 mins total
These Salmon Wonton Tostadas feature crispy baked wonton cups topped with silky cubes of sushi‑grade salmon, cucumber, and caper‑sesame mayo, delivering a perfect bite of salty, crunchy, creamy, acidic, fatty, and sweet flavors in one elegant appetizer.
Preheat your oven to 350℉.
Make an "X" in the middle of the wrappers so they don't puff up when baking. Place on a baking sheet that is covered in foil and spray the tops of your wrappers with avocado oil spray. Bake for 8-12 minutes, until golden.
While that bakes, add the dried capers to a small pan and coat in olive oil. Fry until they look almost black. Let rest on paper towels.
In a mortar and pestle or a small food processor, pulverize the sesame seeds, chile de arbol and msg. Add the capers and continue pulverizing, but make sure they don't become too powdery.
Add the fresh chives and dill to this mixture and stir.
Add your mayo to a bowl and mix in the herb mixture and a splash of the lemon juice, adjusting to taste.
Slice your salmon into thin slices. Add a piece of parchment paper on top and use a roller pin to thin it out. Use one of the wonton tostadas to cut the salmon into the right size squares.
Spread the mayo onto the tostadas, Add the salmon, lemon zest (don't skip! you need the brightness), more dill and chives, olive oil and a TOUCH of flaky salt (optional).
