"Steve Wertz" > wrote in message
...

> Salmon Shui Mai. Combine some cabbage, green onion, ginger,
> oyster and soy sauces and grind into a medium paste. Stuff into
> wonton skins, leaving the tops open, and steam.
>
> There's also salmon mousse.
>
> -sw

Sorry if this sounds stupid, but do you grind up the salmon in with the rest
to make the paste, or do make the paste and then mix it with the salmon
before putting in the wrappers?

Carrie