This is a class act! I used wonton wrappers cut into scalloped circles (used a cookie cutter) and nonfat cream cheese, and they came out perfect. With the chives, the presentation was outstanding. Fortunately we ate all but one -- and that wonton did turn soggy. But I wouldn't hesitate to make these again.
Mini Smoked Salmon Pizzas
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.
More From Cooking Light
- Calories: 84
- Calories from fat: 31%
- Fat: 2.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 4.4g
- Carbohydrate: 9.8g
- Fiber: 0.4g
- Cholesterol: 11mg
- Iron: 0.7mg
- Sodium: 230mg
- Calcium: 18mg
- 24 gyoza skins
- Cooking spray
- 4 (1-ounce) slices cold-smoked salmon
- 1/2 cup (4 ounces) Neufchâtel cheese
- 2 tablespoons finely chopped red onion
- 1 tablespoon capers
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon grated lemon rind
- 48 (1/2-inch) chive pieces
- Preheat oven to 400°.
- Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.
- Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.
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