Smoked Salmon Dip

Freely use this recipe for your enjoyment, but please do not republish.

8 oz	Cream cheese, softened
4 oz.	Smoked Salmon*, broken into pieces
¼ cup	Sour Cream
2 tablespoons	Minced onion (a sweet onion like Vidalia is good)
1 tablespoon	Lime juice
1 tablespoon	Chopped parsley
1 tablespoon	Thinly sliced green onions
2 teaspoons	Soy sauce
¼ teaspoon	Pepper
Optional	Sliced green onions for garnish

Method

Stir and mash the cream cheese in a large bowl until smooth.
Add salmon and mix smooth.
Mix in remaining ingredients.
Serve with green onion garnish if desired.
Keep covered and refrigerated until use.

* This recipe especially delicious with Echo Falls All Natural Cracked Pepper Smoked Salmon (I have no connection with them). You may also used a good quality canned salmon (7.5 oz can), but you miss out on the nice smokey flavor.

Fried Wonton Wrappers

1 pkg	Wonton wrappers
Vegetable oil for frying

Pour oil in frying pan to a little less than half full. Heat the oil to 350-375°F. The wonton wrapper should sizzle immediately when put in, but not cook so quickly that it burns before browning evenly. Gently slide a few more wonton wrappers in the oil, being careful not to overcrowd. They cook very quickly. When one side is browned, turn the wonton over with tongs to cook the other side. Here's an article on Deep Frying at About.com.
When the wontons are cooked on both sides, remove them to a paper towel lined cookie sheet. Sprinkle with sea salt, if desired.

Happy Cooking!