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24 square won ton wrappers
2 tablespoons margarine, melted
2 teaspoons white sesame seeds
4 ounces smoked salmon, flaked into small pieces
½ cup green onions, finely sliced including tops
¼ cup cilantro, chopped
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
½ teaspoon kosher salt
1 small avocado, finely diced
Preheat oven to 350 degrees. Lay 12 wonton wrappers flat and using about half the margarine, brush both sides. Press into mini muffin cups, pleating each to form a small cup. Sprinkle wrapper with half the sesame seeds. Bake until golden brown (watch carefully), 7 – 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 wonton wrappers, margarine and sesame seeds.
In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger and salt. Mix well. Add avocado and toss very gently until combined. Put a generous spoonful in each won ton cup. Serve immediately. Won Ton cups can be made ahead of time and stored in an airtight container.
