Ingredients

125g smoked salmon pieces
1 egg white
1+1/2 tb sp heavy cream
2 tsp fresh dill, coarsely chopped
2-3 tb sp cornstarch
32 wonton skins
1 tsp oil
2-3 cups ravioli

Lemon Dill Sauce

1tbsp butter
1 tb sp flour
3/4 cup white wine
3/4 cup thickened cream
1/2 lemon, juiced
2tbsp dill , roughly chopped
salt and pepper.

Method

Place the salmon, 1 tb sp of egg white, cream and dill in a food processor and
process, until well combined like a mousse.

Sprinkle the corn starch on a work surface and lay wonton skins in a row of four.

Brush round the edge of every second skin with egg white. On alternate skins
place 1 tsp of mixture in the center. Place the other skin on top, gently pinch
the skins around mixture, to make ravioli pillows.

Half fill a large saucepan with water and oil, bring to the boil, add 2-3 cups
ravioli, cook for 2-3 minutes. Set aside and cover with plastic wrap.

For the lemon dill sauce: melt the butter in a saucepan, add the flour and cook
for 1 minute. add the wine, stir, until smooth and then add the cream and lemon
juice. Bring to the boil and reduce, until sauce is a pouring consistence.

To serve: add the dill and salt and pepper to the sauce and pour it over the ravioli.


Serves: 4-6