Salmon tortellini in creamy champagne sauce

1.In a bowl, combine salmon, mascarpone, zest, juice and chives. Season to taste. Mix well.

2.Working in two batches, place gow gee wrappers on a clean, dry surface. Spoon 1 level tablespoon of salmon mixture into centre of each wrapper. Brush edges with egg. Fold over, press into a semicircle and seal edges. Fold corners into centre, pinching together to form a loop. Repeat with remaining wrappers and filling. Cover with a damp tea towel and chill until ready to cook.

3.To make sauce: in a medium saucepan, melt butter on low. Saute eschalot 1-2 minutes, until tender. Add flour and cook 1 minute, stirring, until light golden. Remove from heat. Gradually add wine, stirring until smooth. Return to medium heat, stirring until mixture boils and thickens. Mix in cream. Season to taste and keep warm.

4.Bring a large saucepan of salted water to boil. Lower half tortellini into water and stir once. Cook in batches 3-4 minutes each, until floating and tender. Remove with a slotted spoon and transfer to pan with sauce. Repeat with remaining tortellini. Toss gently. Divide among serving bowls. Serve with extra chives and salmon pearls.