Ingredients
Method
1.In a glass bowl, combine the salmon, lemon and lime juice, and pink ginger. Toss well, cover and chill for at least 6 hours or overnight, stirring once or twice.
2.Preheat the oven to 175oC. Lightly spray two mini muffin trays with oil, fold and overlap the wonton papers to fit the muffin tray holes, pressing down to make a flat base and leaving the sides high to create a nest. Spray wonton pastry lightly and bake for 8-10 minutes until golden. Leave to cool for 5 minutes before turning out. Let cool and harden before filling. Drain the lemon juice off the salmon and toss with sesame oil, salt and sesame seeds.
3.Combine mayonnaise and wasabi paste and season to taste. Combine the cucumber, onion, coriander and oil to make the salsa.
4.To assemble the wonton cups, spoon a little wasabi mayo into each one, then top with a few bits of salmon and finish with ½ tsp salsa and a few strands of seaweed. Arrange on a serving platter.
