Salmon Tapas with Curried Dipping Sauce

Perfect for your Purim Seuda or any time you’re expecting a crowd, these savory mini salmon portions are sure to be a popular appetizer. The textures and flavors of the crispy fried salmon with the perfect dipping sauce are scrumptious together. You will love the 3 simple steps that will yield one amazing elegant dish in just a ½ hour from start to serve.

12 skinless salmon cubes(1 inch)
1 Jar Freund’s Umami Marinade
12 Square Wonton rappers
Oil for frying
For the Dipping Sauce:
3 Tbsp. Umami Marinade
2 Tbsp. Honey
1 Tbsp. Hot Water
½ tsp. curry powder
Mix well.

In a pan, pour marinade over salmon cubes to cover completely. Refrigerate for 20 minutes.
Meanwhile, separate the wonton wrappers. After 20 minutes place each cube in the middle of a wonton wrapper with the corners facing. Wrap to cover. Pour oil into frying pan 1 inch deep. Heat on high 3-5 minutes. Fry wrapped wontons on medium-high heat until gold in color. Remove from pan with slotted spoon, and put on paper towel to drain excess oil. Serve hot with dipping sauce.
This dish goes well with a cabbage salad on the side.