Salmon Pillows With Basil Cream Sauce

For Basil Cream Sauce: Process basil, olive oil, pine nuts, garlic and white pepper in a food processor until basil is finely chopped.

Combine half and half and whipping cream in a saucepan. Bring to a simmer, but do not boil. Whisk in basil mixture and Romano. Heat until cheese melts. Keep warm.

For Salmon Pillows: Process salmon, cream cheese, lemon juice and white pepper in a food processor. Line a baking sheet with waxed paper and lightly sprinkle with cornstarch.

Place 1 rounded teaspoon of salmon mixture in the center of a won ton wrapper. Place on prepared baking sheet and fold in half diagonally, pressing edges to release any air. Brush and seal edges with egg white. Repeat with remaining won tons.

Cook in batches in a large pot of boiling water, about 3 minutes.

Transfer to serving plate. Top with sauce and garnish with red onion, tomatoes and capers.