Caramelized Onions and Smoked Salmon Knishes |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Yummy! Delicious! Found originally in Cooking Light Magazine but has been tweaked a couple of times. These are intoxicating and can be served as an appetizer, a course for a dinner party, for a fancy brunch or just a snack! They can be dressed up or dressed down with caviar and a dollop of sour cream. Very versatile! Ingredients:
3 cups baking potatoes, cut into 1-inch thick slices (about 2 large potatoes) |
1/3 cup low sodium chicken broth or 1/3 cup low sodium vegetable broth |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
5 ounces smoked salmon, finely chopped |
cooking spray |
2 cups finely thinly sliced yellow onions |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1/3 cup chive & onion cream cheese, softened |
2 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup plain yogurt |
5 tablespoons water, divided |
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted |
2 large eggs, divided |
1 tablespoon all-purpose flour |
chopped chives, garnish (optional) |
Directions:
1. Prepare Filling:.
2. Place potatoes in a saucepan, cover with water and chicken broth.
3. Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
4. Drain well.
5. Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
6. Heat a large nonstick skillet over medium-high heat.
7. Coat pan with cooking spray and butter.
8. Add onion, cook 5-10 minutes until caramelized.
9. Remove with slotted spoon and add to potato mixture.
10. Stir into the potato mixture.
11. Set aside.
12. Prepare Dough:.
13. Preheat oven to 375°F.
14. Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
15. Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
16. Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
17. Sprinkle with chopped chives, if desired.
18. Turn dough out onto a floured surface.
19. Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
20. Cover dough, and let it stand for 10 minutes.
21. Divide dough into 16 portions.
22. Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5 square on a floured board.
23. Place 1/4 cup potato mixture in the center of dough.
24. Fold dough over filling, pinching ends and seam to seal.
25. Place knishes, seam side down on a cookie-sheet coated with cooking spray.
26. Repeat procedure with remaining dough and filling.
27. Make a small cut in center of top of each knish.
28. Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
29. Brush egg mixture over knish tops.
30. Bake for 30 minutes or until golden.
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