When making the wonton cups, bake a few extra wonton wrappers. As they bake, a few may close in on themselves. By baking a few extra, we make sure we still end up with enough cups for our fillings.
24 wonton wrappers
1 1/2 tablespoons olive oil
8 ounces smoked salmon or lox
1/3 cup creme fraiche or sour cream
1/2 cup chopped cucumber
6 ounces fresh goat cheese, at room temperature
1/4 cup fig jam
1/4 cup walnut halves, toasted and chopped
1 sprig fresh thyme, leaves removed
Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
Place a small piece of smoked salmon into each baked cup. Top with creme fraiche and cucumber then garnish with a small sprig of fresh dill. Lightly squeeze lemon over cups and serve.
In a medium bowl, stir the goat cheese until smooth and slightly whipped. Divide the cheese between baked cups then top with a little jam, walnuts and a few thyme leaves.