1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 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
- 1Prepare Filling:.
- 2Place potatoes in a saucepan, cover with water and chicken broth.
- 3Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
- 4Drain well.
- 5Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
- 6Heat a large nonstick skillet over medium-high heat.
- 7Coat pan with cooking spray and butter.
- 8Add onion, cook 5-10 minutes until caramelized.
- 9Remove with slotted spoon and add to potato mixture.
- 10Stir into the potato mixture.
- 11Set aside.
- 12Prepare Dough:.
- 13Preheat oven to 375°F.
- 14Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
- 15Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
- 16Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
- 17Sprinkle with chopped chives, if desired.
- 18Turn dough out onto a floured surface.
- 19Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
- 20Cover dough, and let it stand for 10 minutes.
- 21Divide dough into 16 portions.
- 22Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board.
- 23Place 1/4 cup potato mixture in the center of dough.
- 24Fold dough over filling, pinching ends and seam to seal.
- 25Place knishes, seam side down on a cookie-sheet coated with cooking spray.
- 26Repeat procedure with remaining dough and filling.
- 27Make a small cut in center of top of each knish.
- 28Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
- 29Brush egg mixture over knish tops.
- 30Bake for 30 minutes or until golden.
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Nutritional Facts for Caramelized Onions and Smoked Salmon Knishes
Serving Size: 1 (218 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 327.6
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 5.8 g
- Cholesterol 81.2 mg
- Sodium 501.9 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 2.6 g
- Sugars 3.1 g
- Protein 11.8 g