0 servings
What you need
Instructions
6 Preheat your oven to 350℉. 0 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. 1 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. 2 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. 3 Add the fresh chives and dill to this mixture and stir. 7 Add your mayo to a bowl and mix in the herb mixture and a splash of the lemon juice, adjusting to taste. 4 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. 5 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).View original recipe