Preheat the oven to 200'C.
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.
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.
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.
«Place the filling in the won ton cups at the last moment - this will make sure that the pastry remains crisp.»