Ingredients
- 36 36 wonton skins, 3 1/2 square, folded in half diagonally,
- fried in a taco shape, drained
- 2 1/4 lbs. 2 1/4 lbs. Napa cabbage, shredded
- 1 3/4 lbs. 1 3/4 lbs. smoked Alaska Salmon* slices, cut in 1 pieces
- 1 cup 1 cup Cilantro Crme Fraiche (see recipe)
- 1 cup 1 cup red onion, diced
- 1 cup 1 cup tomatoes, diced
- Cilantro Crme Fraiche:
- 1 cup 1 cup Crme Fraiche
- 1/4 cup 1/4 cup fresh cilantro, chopped
Servings:
Units:
Instructions
- Place 3 wonton taco skins on a serving plate and fill each with 1/2 oz. of Napa cabbage.
- Add 3/4 oz. smoked salmon to each taco and top with 1 tsp. Cilantro Crme Fraiche.
- Garnish each taco with 1 tsp. diced red onion and 1 tsp. diced tomatoes.
- Place 1/2 oz. Napa cabbage on serving plate. Garnish with 1 tsp. diced red onion, 1 tsp. diced tomatoes and drizzle with 1 tsp. of
- Cilantro Crme Fraiche.
- Ready to serve.
- *Other Alaska Seafood such as smoked halibut or king crab meat may be substituted.
- Cilantro Crme Fraiche:
- Combine Crme Fraiche and chopped cilantro, mixing well.
- Chill for a minimum of 2 hours. Hold refrigerated. YIELD: approximately 1 cup
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