Smoked Salmon Knishes
One serving contains 262 calories, 10g of protein, and 5g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of baking potato, salt, yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.
To prepare filling, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
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.
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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.
Hindsight Wines ChardonnayOur 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.