Wonton Crisps With Smoked Salmon and Wasabi 24.000
Dec 3, 2003

Assemble these crunchy bites and serve them as a passed hors d'oeuvre, or set out all the components and allow guests to stack their own. A single package of both wonton wrappers and smoked salmon easily yields two dozen appetizers.

Make Ahead: Cut the wonton wrappers and set aside at room temperature for up to an hour. Fry the wontons and assemble just prior to serving.

Servings: 24 canapes
  • Vegetable or peanut oil, for frying
  • Wonton wrappers, each wrapper cut into quaters (1 wrapper makes 4 canapes)
  • Thinly sliced smoked salmon, cut into 1-inch squares (1 piece per canape)
  • Jarred pickled ginger, drained and placed on paper towels to dry (1 piece per canape)
  • Prepared wasabi (in a tube, not a powder)
  • Tiny leaves of watercress (optional)


Line a baking sheet with paper towels.

Pour enough oil into a large skillet to reach a depth of about 1 inch and place over medium-high heat until the oil is quite hot but not smoking. (The oil is ready when a piece of wonton sizzles as soon as it hits the oil.) Add the wonton wrappers in groups of about 6 squares and fry until golden and slightly puffed, turning once with a slotted spoon. (The wrappers will fry very quickly.) Use a slotted spoon to carefully transfer the squares to the pan lined with a paper towel; cool slightly.

Top each wonton wrapper with a piece of salmon, a sliver of pickled ginger and a tiny squeeze of wasabi. If desired, garnish each stack with a leaf of watercress. Serve immediately.

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Recipe Source

Adapted from food stylist and writer Lisa Cherkasky.

Tested by Lisa Cherkasky.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.