12 round wonton wrappers
¼ C (60g) sour cream
½ t horseradish
Salt and pepper
180g sliced cold smoked salmon or gravadlax
Chervil or parsley sprigs to serve
- Preheat oven to 180⁰ Place the wonton wrappers on a baking tray lined with non-stick baking paper. Brush with vegetable oil and bake for 7–8 minutes or until crisp and light golden. Allow to cool completely on the tray.
- Mix the sour cream and horseradish together, and season with salt and pepper.
- Divide the sour cream between the wontons and top with the sliced smoked salmon or gravadlax. Sprinkle chervil/parsley and pepper to serve.
Recipe adapted from donnahay.com.au.