- Bring up a medium pot of salted boiling water. Poach the pierogies for 2 minutes
- In a large high heat saute pan add oil and butter, saute shallots, garlic. Add pierogies and shrimp.
- Toast lightly and deglaze with white wine, add dijon, corn and black beans.
- Finish with smoked salmon, plate and garnish with chives
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