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Smoked Salmon Knishes

Becky Luigart-Stayner
Yield 8 servings (serving size: 2 knishes)

Ingredients

  • Filling:
  • 3 cups peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, finely chopped
  • Cooking spray
  • 1 1/2 cups finely chopped yellow onion (about 1 medium)
  • Dough:
  • 2 1/3 cups all-purpose flour, sifted (about 10 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plain fat-free yogurt
  • 5 tablespoons water, divided
  • 2 tablespoons butter, melted
  • 2 large eggs, divided
  • 1 tablespoon all-purpose flour

Nutrition Information

  • calories 255
  • caloriesfromfat 18 %
  • fat 5.2 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 9.9 g
  • carbohydrate 41.9 g
  • fiber 2.5 g
  • cholesterol 64 mg
  • iron 2.3 mg
  • sodium 464 mg
  • calcium 91 mg

How to Make It

  1. To prepare filling, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Combine potato, broth, dill, 1/2 teaspoon salt, pepper, and salmon in a large bowl; mash until well combined.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 3 minutes or until soft, stirring once. Stir onion into potato mixture. Set aside.

  3. To prepare dough, lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Combine 2 1/3 cups flour, baking powder, and 1/4 teaspoon salt in a large bowl. Combine yogurt, 1/4 cup water, butter, and 1 egg in a medium bowl, stirring with a whisk. Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add 1 tablespoon flour to prevent dough from sticking to hands (dough will feel sticky). Cover dough, and let stand for 10 minutes.

  4. Preheat oven to 375°.

  5. Divide dough into 16 portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch square on a floured surface. Place 1/4 cup potato mixture in the center of dough. Fold dough over filling, pinching seam and ends to seal. Place knishes, seam sides down, on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and filling.

  6. Make a small cut in center of top of each knish. Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk. Brush egg mixture over knish tops. Bake at 375° for 30 minutes or until golden.