Salmon Tortellini In Creamy Champagne Sauce - cooking recipe

Ingredients

1 1/2 tbsp butter
1 None shallot, finely chopped
1 tbsp all-purpose flour
3/4 cup sparkling wine
1/2 cup cream
None None Salmon Tortellini
3 oz hot smoked salmon, flaked, skin removed
1/3 cup mascarpone
1 None lemon, zested, 2 tsp juice reserved
1 tbsp fresh chives, chopped, plus extra to serve
8 None dumpling wrappers
1 None egg, beaten
None None salmon roe, to serve

Preparation

To make the sauce, in a medium saucepan, melt butter over low heat. Saute shallot for 1-2 mins, until tender. Add flour and cook for 1 min, stirring, until light golden brown. Gradually whisk in wine, stirring until smooth. Cook until mixture boils and thickens. Whisk in cream. Season and keep warm.
Meanwhile, combine salmon, mascarpone, lemon zest, lemon juice and chives. Season. Arrange 4 dumpling wrappers on a clean work surface. Distribute 1 tbsp salmon mixture between each wrapper. Brush edges with egg, fold over into a triangle and seal edges. Fold corners into center, to form tortellini. Repeat with remaining wrappers and filling. Cover with a damp tea towel and chill until ready to cook.
Working in batches, cook tortellini in boiling salted water for 3-4 mins, until floating and tender. Toss with creamy champagne sauce. Distribute between serving bowls. Garnish with extra chives and salmon roe.