Smoky Salmon Wonton Crisps

Name: Smoky Salmon Wonton Crisps
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Aoraki Smoked Salmon; Cold Smoked Salmon; 1 punnet of cherry tomatoes; 1 x capsicum cut into 6; A dozen or so quality olives (pits in); 1x small eggplant cut length wise; 1 x head of garlic top 1 cm cut off to expose the cloves; 1 x small onion, skin on, cut into quarters; Some Mediterranean herbs, basil, thyme etc.; ½ cup good quality olive oil; 1 heaped tablespoon mascarpone cheese; Sea salt and cracked pepper

Serves

20 mins

These Smoky Salmon Wonton Crisps make the perfect appetiser or party bite. Topped with creamy Aoraki's Smoky Salmon Spread and Hot Smoked Salmon, avocado and a touch of chilli crisp, they're quick to prepare and guaranteed to impress.

Ingredients

Wonton wrappers, cut into quarters

1 x pack Aoraki Original Hot Smoked Salmon, flaked

Aoraki Smoky Salmon Spread

1 ripe avocado, sliced

Fresh coriander

Chili crisp, to taste

Oil for frying

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Product(s) used:

Original

Cold Smoked Salmon

Smoky

Salmon Spread

Method

Step 1

Heat a thin layer of oil in a pan over medium heat.

Step 2

Fry wonton wrapper quarters until golden & crisp, 1–2 minutes per side. Drain on paper towel.

Step 3

Spread a little Aoraki Smoky Salmon Spread on each crisp.

Step 4

Top with flaked Aoraki Original Hot Smoked Salmon, avocado, coriander, and a drizzle of chili crisp.

Step 5

Serve immediately and enjoy!

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Print Recipe

Meet the chef,

Hana Sato

Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.

Learn more

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