0.0 – 0 reviews • Baked Fish
| Level: |
Easy |
| Total: |
8 hr 30 min |
| Prep: |
10 min |
| Inactive: |
8 hr |
| Cook: |
20 min |
| Yield: |
8 servings |
Ingredients
- 1 (8-ounce) salmon fillet (about 1 large fillet)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 8 wonton skins, cut crosswise into triangles
- 16 ounces Neufchatel cream cheese
- 1 package powdered gelatin
- 1 bunch scallions, chopped
- 8 ounces smoked salmon
- 3 tablespoons wasabi powder
- 6 ounces creme fraiche
- Aluminum foil
- Wooden skewers
Instructions
- Preheat the oven 375 degrees F.
- Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
- Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
- In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.
- On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
- In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
- Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.