Can you even believe that it’s November? NOVEMBER! We all know that as soon as the Melbourne Cup has raced, we are on our own race to Christmas – and if you are anything like me, that means LOTS of social catch-ups and entertaining.
While Christmas Day menu planning is still a little way off for me (I am organised but not THAT organised) there will be lots of parties that we’ll go to, and that we’ll host in our own home.
While this recipe is a go-to for my Christmas Day entrée, the beauty of it is that it adapts as a perfect bite-sized canapé for drinks parties. It looks like you have gone to a lot of trouble but the best bit of this is that it’s dead simple. My kind of cooking! If you are doing this for drinks, just cut the wonton wrappers into quarters before frying, and if you are using it as a perfect summery and festive entrée, just keep the wrappers whole.
Baby Mac’s smoked salmon stacks
Prep time 20 minutes
- 1 cup whole-egg mayonnaise
- 1 cup sweet chilli sauce
- 1 bunch dill, finely chopped
- 4-5 drops Tabasco
- Pepper, to taste
- Rice bran oil or vegetable oil
- 12 wonton wrappers
- 200g smoked salmon
- 2 avocados, thinly sliced
- 1 packet snow pea sprouts
To make the sauce, place mayonnaise, sweet chilli sauce, dill, Tabasco, and a pinch of pepper in a bowl and mix well.
Put about 1-2cm depth of oil into a hot frying pan over high heat until very hot (a cube of bread dropped into the oil should brown in 10 seconds). In batches, deep fry the wonton wrappers for approx. 1 minute each side or until puffed and golden. Remove from oil with a slotted spoon and drain on a paper towel.
Now it’s time to construct the stacks. Place the wonton on the plate, then place on a layer of smoked salmon, a dollop of Tabasco, two thin slices of avocado, and some sprouts. Repeat layers and finish with a good grind of pepper.
- You can make the sauce a few days in advance and store in the fridge in an airtight container.
- You can make wontons on Christmas morning or the day before and place into an airtight container with the paper towel.
- If you’re making these for drinks, just cut the wonton wrappers into quarters before frying. If you’re using them as an entrée, just keep the wrappers whole.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.