Prep 45 mins
Cook 30 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!
- 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)
- Prepare Filling:.
- Place potatoes in a saucepan, cover with water and chicken broth.
- Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
- Drain well.
- Combine potatoes, broth, softened cream cheese, 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 and butter.
- Add onion, cook 5-10 minutes until caramelized.
- Remove with slotted spoon and add to potato mixture.
- Stir into the potato mixture.
- Set aside.
- Prepare Dough:.
- Preheat oven to 375°F.
- Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
- Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
- Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
- Sprinkle with chopped chives, if desired.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
- Cover dough, and let it 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" square on a floured board.
- Place 1/4 cup potato mixture in the center of dough.
- Fold dough over filling, pinching ends and seam to seal.
- Place knishes, seam side down on a cookie-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 for 30 minutes or until golden.
These were wonderful! I did double quantities so we had them warm last night for dinner and then we had them cold as a snack today. They tasted a lot better today - the flavours seemed stronger and more distinct. A great recipe!