Cheats Salmon & Tatua Crème Fraiche Ravioli

Ravioli

20 individual dumpling wrappers (can buy at supermarket or Asian mart)

1 egg (beaten)

250g Salmon (boned and skinned)

1/4 cup Tatua Crème Fraiche

3 tbsp chopped chives

1 tsp curry powder

1 clove garlic

2 tbsp olive oil

Salt & pepper

Sauce

1 cup chicken stock

2 tbsp lemon juice

25g butter

1/4 cup Tatua Crème Fraiche

Chives and chopped walnuts to garnish

Place the salmon, ¼ cup Crème Fraiche, chives, curry powder, garlic, olive oil and salt and pepper into a food processor and blend until a light fluffy mousse forms.
To make the ravioli coat one side of two dumpling sheets in an egg wash. Place 1 heaped tbsp. of salmon mousse onto one of the dumpling sheets then place the other dumpling sheet (egg wash side down) over the top. With a fork lightly push the edges together on both sides to form a completely closed ravioli. Repeat this process until all ravioli have been made.
In a fry pan on medium heat add all the sauce ingredients and leave to reduce for around 10 minutes, stirring occasionally.
To cook the ravioli place a large saucepan full of water on high heat. When boiling place each ravioli carefully, in small groups at a time in the water and leave for a round 3 minutes or until the ravioli have floated to the top.
To serve place 3-4 ravioli on a small plate and drizzle over the sauce. Add chopped chives and crushed walnuts to garnish.

Created by Daisy Dagg at daisydagg.com

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