Ingredients
1 bunch watercress
2 oz. cream cheese
1 T. light cream
1 tsp. grated lemon rind
pepper, freshly ground
4 oz. smoked salmon, divided into 4 batches
1 c. julienne cucumber
1 small red onion, thinly sliced
1 T. lemon juice
2 T. extra virgin oilve oil
salt
1/4 c. finely chopped fresh parsley
Fried Wontons:
6 wonton wrappers
2 T. vegetable oil
Preparation
Strip leaves from watercress; finely chop 1/4 c., reserving remainder, and beat into cheese along with cream, lemon rind, pepper. Gently spread onto 4 wontons. On a dinner-size plate, alternate twice one spread wonton with one batch salmon, topping with a plain wonton, to form a 3-layer napoleon; repeat on another plate to make a second one. Toss cucumber, onion, remaining watercress with juice, oil, salt and pepper; scatter around napoleons, and strew over parsley.
Fried Wontons:
In batches, fry wontons in very hot oil until golden (about 1 min). Draon on paper towels.
