Smoked Salmon Knishes

Smoked Salmon Knishes
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, finely chopped
  • 1 ½ cups finely chopped yellow onion (about 1 medium)
  • ½ teaspoon freshly ground black pepper
  • ½ cup plain fat-free yogurt
  • 4 ounces smoked salmon, finely chopped
  • Dough:
  • + 65 more ingredients
    • Cooking spray
    • Dough:
    • 4 ounces smoked salmon, finely chopped
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • Filling:
    • 5 tablespoons water, divided
    • 2 large eggs, divided
    • Dough:
    • 5 tablespoons water, divided
    • 2 large eggs, divided
    • 4 ounces smoked salmon, finely chopped
    • 2 1/3 cups all-purpose flour, sifted (about 10 1/2 ounces)
    • 1 ½ cups finely chopped yellow onion (about 1 medium)
    • 1 teaspoon baking powder
    • 5 tablespoons water, divided
    • Dough:
    • 2 large eggs, divided
    • 2 tablespoons butter, melted
    • ¼ teaspoon salt
    • 1 tablespoon all-purpose flour
    • 1 tablespoon all-purpose flour
    • 2 tablespoons butter, melted
    • 3 cups peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)
    • 2 large eggs, divided
    • 1 ½ cups finely chopped yellow onion (about 1 medium)
    • ¼ teaspoon salt
    • 3 cups peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)
    • Filling:
    • Filling:
    • ½ teaspoon salt
    • ¼ teaspoon salt
    • 1 ½ cups finely chopped yellow onion (about 1 medium)
    • 1/3 cup fat-free, less-sodium chicken broth
    • Cooking spray
    • 1/3 cup fat-free, less-sodium chicken broth
    • ½ cup plain fat-free yogurt
    • Cooking spray
    • 2 tablespoons butter, melted
    • 5 tablespoons water, divided
    • 2 tablespoons butter, melted
    • 1 teaspoon baking powder
    • 2 1/3 cups all-purpose flour, sifted (about 10 1/2 ounces)
    • 1 tablespoon chopped fresh dill
    • ½ teaspoon salt
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon all-purpose flour
    • 1 tablespoon all-purpose flour
    • ½ teaspoon salt
    • 1/3 cup fat-free, less-sodium chicken broth
    • ½ cup plain fat-free yogurt
    • Cooking spray
    • 2 1/3 cups all-purpose flour, sifted (about 10 1/2 ounces)
    • 1 tablespoon chopped fresh dill
    • 1 teaspoon baking powder
    • ½ cup plain fat-free yogurt
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1/3 cup fat-free, less-sodium chicken broth
    • 1 tablespoon chopped fresh dill
    • 1 teaspoon baking powder
    • Filling:
    • 2 1/3 cups all-purpose flour, sifted (about 10 1/2 ounces)
    • 3 cups peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)
    • 3 cups peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)

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-h...

View full recipe at My Recipes

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