Smoked Salmon Knishes

Yield: 8 servings (serving size: 2 knishes)

Ingredients

• Filling:
• 3  cups  peeled baking potato, cut into 1-inch-thick slices (about 2 large potatoes)
• 1/3  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  chopped fresh dill
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 4  ounces  smoked salmon, finely chopped
• Cooking spray
• 1 1/2  cups  finely chopped yellow onion (about 1 medium)
• 
  Dough:
• 2 1/3  cups  all-purpose flour, sifted (about 10 1/2 ounces)
• 1  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/2  cup  plain fat-free yogurt
• 5  tablespoons  water, divided
• 2  tablespoons  butter, melted
• 2  large eggs, divided
• 1  tablespoon  all-purpose flour

Preparation

To prepare filling, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Combine potato, broth, dill, 1/2 teaspoon 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. Add onion; cook 3 minutes or until soft, stirring once. Stir onion into potato mixture. Set aside.

To prepare dough, lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Combine 2 1/3 cups flour, baking powder, and 1/4 teaspoon salt in a large bowl. Combine yogurt, 1/4 cup water, butter, and 1 egg in a medium bowl, stirring with a whisk. Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add 1 tablespoon flour to prevent dough from sticking to hands (dough will feel sticky). Cover dough, and let stand for 10 minutes.

Preheat oven to 375°.

Divide dough into 16 portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch square on a floured surface. Place 1/4 cup potato mixture in the center of dough. Fold dough over filling, pinching seam and ends to seal. Place knishes, seam sides down, on a baking 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 at 375° for 30 minutes or until golden.

Nutritional Information

Calories:

255 (18% from fat)

Fat:

5.2g (sat 2g,mono 2g,poly 0.6g)

Protein:

9.9g

Carbohydrate:

41.9g

Fiber:

2.5g

Cholesterol:

64mg

Iron:

2.3mg

Sodium:

464mg

Calcium:

91mg