Cocktail knishes with spinach and smoked salmon

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 188, total fat 12 G., saturated fats 1 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 1 mg, sodium 100 mg, sugar 1 G.

These miniature knishes filled with potatoes, spinach, and smoked salmon are perfect as an appetizer with beer and other spirits. Before adding the spinach to the filling, blanch it in boiling water for a minute to wilt the leaves, then squeeze out all the excess water. Serve the knishes with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

450 g peeled potatoes for baking
1/4 cup vegetable oil
1 large Spanish onion, chopped (2 cups)
0.5 cups blanched and coarsely chopped spinach

Dough

3/4 cup vegetable oil
3/4 cup water
2.5 cups premium flour
1/4 tsp ground cumin
1/4 teaspoon turmeric
0.5 tsp salt
110 g smoked salmon, chopped
A quarter bunch of flat-leaf parsley, washed

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Cooking the dish according to the recipe:

Filling:

Place the potatoes in a saucepan, cover with water, and cook until tender when pierced with a fork (20 minutes). Drain. Meanwhile, sauté the onion in oil until soft. Mash the potatoes and add the fried onion and spinach.
Prepare the dough:

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, water, cumin, turmeric, salt, and 1.5 cups of flour. Add more flour or water, if necessary, to form a soft dough. Form into two balls. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Assembly:

Roll out the dough into two 0.3 cm thick rectangles (approximately 37 x 25 cm). Place the filling in the center in a square. Arrange the fish in an even layer on top of the filling. Trim the dough and roll it up. Refrigerate for 20 minutes.
Preheat the oven to 190°C. Cut the knyshes into 5 cm (2 in) pieces. Place them seam-side down on a non-stick baking sheet or a parchment-lined baking sheet. Bake for 30 minutes, until golden brown. Sprinkle with parsley.