Alaska Taco Sushi

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

36 wonton skins, 3 1/2" square, folded in half diagonally,
   fried in a taco shape, drained
2 1/4 lbs. Napa cabbage, shredded
1 3/4 lbs. smoked Alaska Salmon* slices, cut in 1" pieces
1 cup Cilantro Crème Fraiche (see recipe)
1 cup red onion, diced
1 cup tomatoes, diced

Cilantro Crème Fraiche:
1 cup Crème Fraiche
1/4 cup fresh cilantro, chopped

  1. Place 3 wonton taco skins on a serving plate and fill each with 1/2 oz. of Napa cabbage.
  2. Add 3/4 oz. smoked salmon to each taco and top with 1 tsp. Cilantro Crème Fraiche.
  3. Garnish each taco with 1 tsp. diced red onion and 1 tsp. diced tomatoes.
  4. 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 Crème Fraiche.
  5. Ready to serve.

*Other Alaska Seafood such as smoked halibut or king crab meat may be substituted.

Cilantro Crème Fraiche:

  1. Combine Crème Fraiche and chopped cilantro, mixing well.
  2. Chill for a minimum of 2 hours. Hold refrigerated. YIELD: approximately 1 cup