Recipe & Photo Credit: Taste
24 wonton wrappers
1/4 wombok (Chinese cabbage), finely shredded
1 carrot, coarsely grated
2 spring onions, thinly sliced
1/4 cup chopped coriander
1 tablespoon peanut oil
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 1/2 tablespoons lime juice
150g pkt Superior Gold Hot Smoked Salmon Natural, flaked
Coriander leaves, to serve
1. Preheat oven to 220C. Spray two 12-hole, 2-tablespoons (40ml) mini muffin pans with olive oil spray. Use a 7cm cutter to cut a disc from each wonton wrapper. Lightly spray discs with olive oil spray. Press discs into prepared pans. Bake for 8-10 mins or until lightly browned and crisp.
2. Combine wombok, carrot, spring onion and coriander in a large bowl. Whisk peanut oil, soy sauce, sweet chilli sauce and lime juice in a small bowl until combined. Add lime juice mixture and two-thirds of the salmon to the salad. Gently toss to combine.
3. Spoon the salad mixture into the wonton cups. Top with the remaining salmon and coriander leaves.