Smoked Trout Dumplings With Potato Cream Sauce

Recipe Ingredients

1		Potato Truffle Sauce - see * Note
		For The Dumplings
8 oz	227g	Smoked trout - shredded small piece
1/2 cup	118ml	Cooked mashed potatoes
		(leftover mashed potatoes are great)
1 tablespoon	15ml	Unsalted butter - softened
1 tablespoon	15ml	Shallots - chopped
1 tablespoon	15ml	Chopped chives - plus
1 tablespoon	15ml	Chopped chives - for garnish
		Salt - to taste
		Freshly ground black pepper - to taste
12		Wonton wrappers

Recipe Instructions

* Note: See the"Potato Truffle Sauce" recipe which is included in this collection.

Bring a pot of water to a boil.

In a small bowl combine the trout, mashed potatoes, butter, shallots, and chives. Mix well and add salt and pepper. Moisten the edges of wonton wrappers, a few at a time, and place a generous tablespoonful of filling in the center of the wrapper. Fold the wonton wrapper, opposite corners meeting, forming a triangle. Press firmly to seal. Place the dumplings in a pot of boiling salted water and poach for 3 minutes. Have a small saute pan slowly heating on the stove with a little oil. Remove the dumplings from the water and dab off any excess moisture. Carefully place them into the hot oil and sear until golden on one side. Serve atop the Potato Truffle Sauce. Garnish with chopped chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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