| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1/3 |
c |
Finely chopped shallot |
| 1/2 |
c |
Finely chopped smoked salmon (about 1/4 pound) |
| 1/4 |
c |
Cream cheese at room temperature |
| 2 |
tb |
Minced fresh dill |
| 3 |
tb |
Minced fresh chives |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and freshly ground pepper |
| 24 |
|
Won ton wrappers (available at Asian markets and many supermarkets) thawed if frozen |
|
|
Melted butter, sour cream and minced fresh dill, as accompaniments |
INSTRUCTIONS
FOR THE FILLING
In a small skillet melt the butter over moderate heat and cook the
shallots, stirring, until soft. Transfer to a bowl and let cool. Stir in
the salmon, cream cheese, dill, chives, lemon juice, salt and pepper,
mixing well to combine and chill, covered, for 1 hour.
Prepare the won ton ravioli (see above procedure). Serve the warm ravioli
drizzled with the melted butter and topped with sour cream and minced fresh
dill.
Yield: 4 servings
NOTES : (Adapted from a Gourmet Magazine recipe) Recipe by: Cooking Live
Show #CL8839 Posted to MC-Recipe Digest V1 #523 by Angele Freeman
<jfreeman@netusa1.net> on Mar 19, 1997
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