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Smoked trout on crispy wonton wrappers

 
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Photographer: Joe Filshie. Stylist: Wendy Berecry
Photographer: Joe Filshie. Stylist: Wendy Berecry

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Easy recipes, Seafood

Smoked trout on crispy wonton wrappers
INGREDIENTS

1 tablespoon prepared horseradish
1 tablespoon lemon juice
½ cup (120g) sour cream
2 tablespoons finely chopped fresh chives
1½ cups (260g) flaked smoked trout
12 wonton wrappers
vegetable oil, for deep-frying
50g snow pea tendrils
1 tablespoon coarsely chopped fresh chives, extra
METHOD

Combine horseradish, juice, sour cream and chives in small bowl; fold in trout.

Cut each wrapper into four squares. Heat oil in wok until hot; deep-fry wrappers, in batches, until crisp. Drain.

Divide tendrils among wrappers; top each with one heaped teaspoon of the trout mixture and extra chives.
 
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