Here is a tasty recipe,  the only problem with it, is. . . .  its not enough.  I would suggest doubling or tripling, because it is sooooo good.  The smokiness and texture of the salmon combined with the dill and cream cheese is simply magnificent.  The smoked salmon is easy available at most grocery stores in the Seafood section and is usually pre-packaged.  —  I would never order fish or salmon at a restaurant, simply because I’m a steak kind of guy…. but this is definitely worth a try even if your not a big fan of fish!!!  Try it !

Ingredients

For The Filling

• 2 tablespoon(s) unsalted butter
• 1/3 cup(s) finely chopped shallot
• 1/2 cup(s) finely chopped smoked salmon (about 1/4 pound)
• 1/4 cup(s) cream cheese at room temperature
• 2 tablespoon(s) minced fresh dill
• 3 tablespoon(s) minced fresh chives
• 2 tablespoon(s) fresh lemon juice
• Salt and freshly ground pepper
• 24 won ton wrappers (available at asian markets and many supermarkets) thawed if frozen
• Melted butter, sour cream and minced fresh dill, as accompaniments

Directions

• In a small skillet melt the butter over moderate heat and cook the shallots, stirring, until soft.
• Transfer to a bowl and let cool.
• Stir in the salmon, cream cheese, dill, chives, lemon juice, salt and pepper, mixing well to combine and chill, covered, for 1 hour.
• Prepare the won ton ravioli with a small scoop of the salmon mixture and wet edges with water and seal. Boil for 2-4 minutes or until the ravioli rise to the surface.
• Serve the warm ravioli drizzled with the melted butter and topped with sour cream and minced fresh dill.