Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons

Smoked Salmon Rosettes with Dill Lentil Cream on Crispy Wontons

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Credit: Courtesy of Canadian Lentils


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

1 Tbsp (15 mL) chopped fresh dill
20 capers


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.


20 pieces


Appetizer, Seafood

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Association of Nutrition & Foodservice Professionals