Recipe courtesy of Wayne Harley Brachman
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Spinach and Smoked Salmon Cocktail Knishes
Total:
1 hr 35 min
Prep:
25 min
Inactive:
20 min
Cook:
50 min
Yield:
16 to 24 pieces
Level:
Intermediate
Total:
1 hr 35 min
Prep:
25 min
Inactive:
20 min
Cook:
50 min
Yield:
16 to 24 pieces
Level:
Intermediate

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.

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