date:Feb 17, 2013
poons extra-virgin olive oil
4 tablespoons ( stick) butter (or, if kosher, margarine)
5 to 6 green onions (2 ounces total), cleaned and thinly sliced
2 large cloves garlic ( ounce), peeled and finely chopped
teaspoon black pepper
teaspoon kosher salt
teaspoon cayenne pepper
10 ounces good-quality skinless smoked salmon (need 8 ounces for filling and 2 ounces for garnish)
Horseradish, tomato and grainy mustard dressing (see recipe)
Wine potatoes and capers (see recipe)
36 won ton wr