Recipe courtesy of Wayne Harley Brachman
Spinach and Smoked Salmon Cocktail Knishes
- Level: Intermediate
- Yield: 16 to 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 188
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 100
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 50 min
Ingredients
Filling:
1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds
1/4 cup vegetable oil
1 large Spanish onion, minced (2 cups)
1/2 cup spinach, cooked, drained, and coarsely chopped
Oil Pastry (Ail Teig):
3/4 cup vegetable oil
3/4 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 pound smoked salmon, shredded
1/4 bunch flat leaf parsley, washed
Directions
- Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture and spinach.
- Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.
- Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.
- Preheat the oven to 375 degrees F.
- Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley.