Smoked Salmon Rangoons
Yields about 40 rangoons
Servings 10
Ingredients
Smoked salmon rangoons
- 8 ounces cream cheese softened at room temperature
- ½ cup mayonnaise
- 2 tablespoons capers drained
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Tabasco
- ¼ teaspoon salt
- 4 ounces chopped smoked salmon
- 2 tablespoons chopped dill
- 1 scallion chopped
- 40 wonton wrappers
Hot honey mustard sauce
- ¼ cup Dijon mustard
- 2 tablespoons honey
- ½ teaspoon cayenne
Instructions
- Preheat air fryer to 375 degrees F.
- Prepare filling. Combine cream cheese, mayonnaise, capers, lemon juice and zest, Tabasco, and salt in a food processor. Pulse until well combined. Transfer mixture to a bowl.
- Add chopped salmon, dill, and salmon to cream cheese mixture, stirring until well combined.
- Fill wonton wrappers with 2 teaspoons of filling per wrapper. Brush the edges of the wrapper with water using your finger. Fold the opposite sides over the filling, pressing the centers together to seal. Repeat with the remaining sides, making a four-pointed star, pressing edges together to seal together. Repeat with the rest of the wrappers and filling.
- Lay rangoons in air fryer basket and spray with cooking spray. Bake for 10 minutes or until golden brown. Repeat with remaining rangoons.
- While rangoons are cooking, making hot honey mustard sauce. Whisk together Dijon mustard, honey, and cayenne until well combined. Serve smoked salmon rangoons with hot honey mustard sauce.
Notes
You can bake the rangoons instead of using an air fryer. Lay them on an ungreased baking sheet and bake at 375 degrees F for 15-18 minutes or until golden brown.
