Really, really good--I would have actually added more dill, and we loved smoked salmon so we didn't think it was overpowering at all. A little labor intensive, but not difficult work. Cooked up beautifully and is easy to eat. The magazine recommended pairing it with champagne, but I'm not sure what side dish(es) I would serve it with it; ours are a little dry so we're eating them with plain yogurt.
Smoked Salmon Knishes
More From Cooking Light
Amount per serving
- Calories: 255
- Calories from fat: 18%
- Fat: 5.2g
- Saturated fat: 2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.6g
- Protein: 9.9g
- Carbohydrate: 41.9g
- Fiber: 2.5g
- Cholesterol: 64mg
- Iron: 2.3mg
- Sodium: 464mg
- Calcium: 91mg
- 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)
- 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
- 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.
- 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.
- 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.
- Preheat oven to 375°.
- 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.
- 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.
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