YIELD: 12 servings 36 wonton skins (3 1⁄2-in. squares) 1 cup creme fraiche 1⁄4 cup fresh cilantro. chopped 2 1⁄4 lbs. Napa cabbage, shredded 1 3⁄4 lbs. smoked salmon slices, cut in 1-in. pieces 1 cup red onion, diced 1 cup tomatoes, diced Fold wonton skins in half diagonally, then fry in a taco shape; drain. Combine creme fraiche and chopped cilantro; mix well. Chill for a minimum of 2 hours; hold refrigerated. Place 3 wonton taco skins on a serving plate and fill each with 1⁄2 oz. Napa ...
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