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Salmon and crispy wonton with Northern Divine caviar



1lb of sashimi grade salmon (1/2 lb sliced as sashimi, 1/2 pound finely chopped for salmon tartare)

2 tbs of good quality mayonnaise

2tsp of chili garlic sauce (such as sriracha)

1 green onion, sliced

2 tbs cilantro, chopped

juice of 1 lime

1 avocado, diced

20 wonton wrappers, thawed and cut in quarters

canola oil for frying


Northern Divine caviar for garnish



1. Place oil in frying pan until it is about 1/2" deep.  Heat on med-high heat, or until just about smoking.  Fry the wonton wrappers in small batches until just golden brown, turning if necessary, for about 15-20 seconds.  They should puff up if the oil is the right temperature. Set on paper towel to drain and cool.

2.  Set half of the salmon aside to slice for sashimi.  It is easiest to create thin slices if the salmon is just nearly thawed and still a little firm from being frozen.

3. To make the tartare layer, dice half of the salmon finely and add the green onion, mayo, and chili sauce.  Mix lightly until the ingredients are well intermingled.

4. To make the avocado layer, finely dice (do not mash) the avocado and mix with lime juice and cilantro.  Add salt to taste.

5.  To assemble stacks, start with one crispy wonton, add one tablespoon of salmon tartare, stack a second wonton, add avocado mixture, a third wonton, a slice of salmon sashimi, and then garnish with caviar (about 1/4 tsp, or more to taste).  Eat right after assembling to avoid soggy wontons.


Recipe by L. Gosnell

Website by Synergist Communications Inc.