4 oz. cream cheese, softened
½ cup sour cream
4 oz. smoked salmon, minced
1/3 cup minced red onion
2 tsp. spicy mustard
2 tsp. small capers, drained and rinsed
1 tsp. lemon juice
½ tsp. fresh lemon zest
22 wonton wrappers
Fresh dill, for garnish, cut into small sprigs
In a medium mixing bowl, combine cream cheese and sour cream; stir until smooth. Add salmon, onion, mustard, capers, lemon juice and zest; combine well.
Preheat oven to 350 degrees F. Using a mini muffin tin, place wonton wrappers into cups; spray edges of wrappers with non-stick spray.
Place approx. 1 Tbs. prepared salmon mixture into each cup. Bake in preheated oven for 12-13 minutes or until edges are golden brown and filling is hot. Garnish with fresh dill to serve.