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FM Staff

YIELD: 12 servings

36 wonton skins (3 1⁄2-in. squares)
1 cup creme fraiche
1⁄4 cup fresh cilantro. chopped
2 1⁄4 lbs. Napa cabbage, shredded
1 3⁄4 lbs. smoked salmon slices, cut
in 1-in. pieces
1 cup red onion, diced
1 cup tomatoes, diced

  1. Fold wonton skins in half diagonally, then fry in a taco shape; drain.

  2. Combine creme fraiche and chopped cilantro; mix well. Chill for a minimum of 2 hours; hold refrigerated.

  3. Place 3 wonton taco skins on a serving plate and fill each with 1⁄2 oz. Napa cabbage.

  4. Add 3⁄4 oz. smoked salmon to each taco and top with 1 tsp. cilantro creme fraiche.

  5. Garnish each taco with 1 tsp. diced red onion and 1 tsp. diced tomatoes.

  6. Place 1⁄2 oz. Napa cabbage on serving plate. Garnish with 1 tsp. diced red onion, 1 tsp. diced tomatoes and drizzle with 1 tsp. of cilantro creme fraiche.

Recipe and photo from Alaska Seafood Marketing Institute.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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