Spinach And Smoked Salmon Cocktail Knishes Recipe - Cooking Index
Spinach And Smoked Salmon Cocktail Knishes Recipe - Cooking Index
| Filling | ||
| 1 lb | 454g / 16oz | Peeled baking potatoes |
| = (like russets or waxy potatoes, like | ||
| Yukon Golds) | ||
| 1/4 cup | 59ml | Vegetable oil |
| 1 cup | 62g / 2.2oz | Spanish onion - minced (2 cups) (large) |
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped cooked spinach - drained |
| Oil Pastry (ail Teig) | ||
| 3/4 cup | 177ml | Vegetable oil |
| 3/4 cup | 177ml | Water |
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Turmeric |
| 1/2 teaspoon | 2.5ml | Salt |
| Assembly | ||
| 1/4 lb | 113g / 4oz | Smoked salmon - shredded |
| 1/4 | Flat-leaf parsley - washed |
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.
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.
This recipe yields 16 to 24 pieces.
Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1C15) - from the TV FOOD NETWORK
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