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Salmon tartar, mint and cucumber salad in won ton cups Recipe

Ingredients for people


    For the pastry
  • Plain flour : 150 g
  • Water : 1.25 ml

  • For the filling
  • Salmon : 300 g
  • Cucumber(s) : 1/3 whole
  • Fresh mint : 0.25 bunch
  • Lime juice : 0.3 ml
  • Fresh ginger : 15 g
  • Spring onion(s) : 2 whole
  • Olive oil : 0.15 ml
  • Caster sugar : 5 g
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 1 Turn
Method
  • 1

    Serves 20.

  • 2

    Preheat the oven to 200'C.

  • 3

    To make the won ton cups: sift together the flour and a pinch of salt. Bring the water to the boil. Make a well in the centre of the flour and then pour in the hot water. Mix to form a rough dough then cover with a tea towel. Leave until cool enough to handle. Knead until smooth and elastic. Cover with a tea towel and allow to rest for 30 minutes.

  • 4

    Roll out the pastry very thinly and cut out 20 canape sized squares. Oil some muffin tins and line with the pastry squares. Transfer to the oven and bake until crisp.

  • 5

    For the filling: dice the fresh salmon into small brunoise cubes. Finely chop the fresh mint to make 1.5tbsp. Cut the cucumber into small brunoise cubes. Peel and finely chop the ginger to make about a teaspoon. Finely chop the spring onions. Mix all the filling ingredients together and then place in the wonton cups. Serve with a little chervil.

Chef's tip

«Place the filling in the won ton cups at the last moment - this will make sure that the pastry remains crisp.»

Home-made won ton pastry cups with a salmon, mint and cucumber salad filling.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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