Lox Wonton CupsJump to Recipe
I think I would be really good at running a catering company. I would be excellent at it in fact as long as I didn’t have to worry about dealing with inventory, hiring people, finding customers, or just generally turning a profit.
If all I had to do was come up with fun appetizers and ways to feed bite-sized food to crowds of people, I would be super good at it.
Evidence #1: These Lox Wonton Cups. Have you seen a classier thing on the Internet? Okay… probably. But not that’s this easy! They are seriously embarrassingly easy, but your New Year’s crew will be all OHHS and AHHS if you bust these out.
Sure, lox are a bit pricy, but for a festive holiday, it’s nice to bust out something a bit different. Or if you run a catering company at a deficit then it’s also fine.
Lox Wonton Cups
- 12 wonton cups baked
- 3-4 oz. cream cheese
- 2 tablespoons sour cream
- Salt and pepper
- 4 oz. lox
- Red onion sliced thin
- Grape tomatoes chopped
- Place wonton wrappers in a muffin tin and bake at 350 degrees For 11-12 minutes until golden brown. Let cool completely.
- Mash together softened cream cheese and sour cream with salt and pepper until very smooth. Transfer to plastic bag and snip a corner off for easy piping.
- Add a forkful of lox to each wonton cup. Divide evenly.
- Pipe cream cheese mixture into cups in small dots.
- Top each cup with slivered red onion, grape tomatoes, and capers.
- Serve immediately or make in advance and chill. Best if you eat them the same day though.
Did you make this?
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Lox Wonton Cups
The only thing you have to actually cook here is the wontons. These aren’t hard. You can use the square ones or the round ones. I actually like the square ones because you get these super crispy points on each cup.
Bake them in muffin tins for about 12 minutes at 350 degrees F. Be sure to let them cool completely before you stuff them with delicate cured salmon and cream cheese. That should be obvious, but I’ll state it anyway.
First layer is the lox! You could use actual smoked salmon for this, but I prefer the cured lox myself. It’s expensive stuff but a little goes a long way.
For the cream cheese mixture, I like to use a mix of cream cheese and sour cream with a little salt and pepper. It’s seasoned nicely and really creamy.
This recipe actually makes enough cream cheese mixture for probably 24 wonton cups, but it’s hard to pipe if you don’t make enough.
Plus it pipes easily! Of course, you could just use a spoon to plop it in each cup, but it’s the little things that make a good bite-sized app.
Add a few dots of cream cheese to each cup and then pile on the other toppings: red onion, tomatoes, and capers.
These lox wonton cups are very good, people. Trust me when I say you should double the batch if you are making them for a party.
I ate about six of them for lunch one day. No regrets.