Primo Vodka Cured Salmon Wontons

Everyone has a go to recipe in their party food arsenal and this one is mine. Choose 3 or 4 ingredients in your fridge and put them into the wonton wrappers this quad of yumminess is one of my favorites. The best thing is that these are fast to assemble and you can cook them ahead of time and then toss them into the oven to warm up and they taste even better with the added crunch from the heat of the oven. The Cab Syrah braised onions really add a great depth of flavour to this recipe. Also paint the bottom of your plate with the reduction to give it a cool look to the plating and pour the rest in a dipping bowl and the left over onions can be served on the side for those who want a little more savory goodness.

Makes 20 Wontons


  • 20 Small Wonton Wrappers
  • 75 g Vodka Cured Smoked Salmon
  • 300 g Herbed Chevre Cheese
  • 12 Muscato Grapes
  • ¼ Sweet Onion
  • ½ cup Fielding Estates Cab Syrah


  1. First make the rasberry balsamic brush by adding ¼ cup of balsamic vinegar and 4 tbsps of rasberry jam into a non-stick pan and whisk on high heat until reduced by half
  2. Chill the rasberry balsamic brush
  3. Slice onion into 1 inch by ¼ batons
  4. Place onions into a non-stick skillet and add Cab Syrah
  5. Cook on medium high heat until most of the liquid is gone
  6. On a wooden board that is damp place your wonton wrappers
  7. Dab with wet fingers and place a small salmon square, into the middle of the wonton
  8. Add Chevre and a slice of red grape and a pinch of onion
  9. Pinch opposite corners until well folded
  10. Place leftover onion in a bowl for your guests to add as they please once plated
  11. Reserve on parchment paper with a wet paper towel over top
  12. Drop one by one into 395°F fryer until golden brown

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