Mini Smoked Salmon Pizzas |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition. Ingredients:
24 gyoza skins |
cooking spray |
4 slices cold-smoked salmon (1 oz each) |
1/2 cup neufchatel cheese |
2 tablespoons finely chopped red onions |
1 tablespoon capers |
1 teaspoon chopped fresh dill |
1/2 teaspoon grated lemon rind |
48 chives, pieces (1/2-inch long) |
Directions:
1. Preheat oven to 400ºF.
2. Arrange wrappers in a single layer on 2 baking sheet;. lightly coat wrappers with cooking spray.
3. Bake at 400°F for 6 minutes or until crisp; cool.
4. Cut each salmon slice into 6 equal portions.
5. Combine cheese and next 4 ingredients (through rind), stirring well.
6. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece; garnish each with 2 chive pieces.
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