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Source: Stop and Smell the Rosemary

Salmon Pillows with Basil Cream Sauce
This appetizer is a proven winner.
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Serves: varies
Prep Time: 30 minutes
Cook Time: 10 minutes
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1 cup fresh basil, loosely packed
1/4 cup olive oil
1 tablespoon pine nuts
2 cloves garlic
1/4 teaspoon white pepper
1 cup half-and-half
1/2 cup heavy whipping cream
4 ounces Romano cheese, freshly grated (1 cup)
6 ounces smoked salmon, sliced
4 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1/8 teaspoon white pepper
cornstarch
24 won ton wrappers
1 large egg white, beaten
chopped red onion
chopped tomatoes
capers




Basil Cream Sauce: Process basil, olive oil, pine nuts, garlic, and white pepper in a food processor until basil is finely chopped. Combine half and half and whipping cream in a saucepan. Bring to a simmer, but do not boil. Whisk in basil mixture and Romano. Heat until cheese melts. Keep warm.

Salmon pillows: Process salmon, cream cheese, lemon juice, and white pepper in a food processor. Line a baking sheet with waxed paper and lightly sprinkle with cornstarch. Place 1 rounded teaspoon of salmon mixture in the center of a won ton wrapper. Place on prepared baking sheet and fold in half diagonally, pressing edges to release any air. Brush and seal edges with egg white. Repeat with remaining won tons. Cook in batches in a large pot of boiling water, about 3 minutes. Transfer to serving plate. Top with sauce and garnish with red onion, tomatoes, and capers.


Notes:
Ingredients 1-8 are for the Basil Cream Sauce. Ingredients 9-15 are for the Salmon Pillows.

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