Salmon Tortellini In Creamy Champagne Sauce

• 1 1/2 tablespoons butter
• 1 shallot finely chopped
• 1 tablespoon all-purpose flour
• 3/4 cup sparkling wine
• 1/2 cup cream
• tortellini Salmon
• 3 ounces smoked salmon flaked, skin removed
• 1/3 cup mascarpone
• 2 teaspoons juice
• 1 lemon
• 1 tablespoon fresh chives chopped, plus extra to serve
• 8 dumpling wrappers
• 1 egg beaten
• salmon roe to serve

1. 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.
2. 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.
3. 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.

butter, shallot, flour, sparkling wine, cream, salmon, salmon, mascarpone, juice, lemon, fresh chives, wrappers, egg, salmon roe

Taken from www.yummly.com/recipe/Salmon-Tortellini-in-Creamy-Champagne-Sauce-1404475 (may not work)