Recipe: Fish Knish - Pacific Seafood

Recipe: Fish Knish

Happy Hanukah! Try this savory spin on the classic Knish by using smoked salmon.

Fish Knish


• 3 cups peeled baking potato, cut into 1-inch-thick slices (2 large potatoes)
• ⅓ cup chicken broth
• 1 tablespoon chopped fresh dill
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 ounces smoked salmon, finely chopped
• Cooking spray
• 1 ½ cups finely chopped yellow onion

• 2 ⅓ cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup plain yogurt
• 5 tablespoons water, divided
• 2 tablespoons butter, melted
• 2 large eggs, divided
• 1 tablespoon all-purpose flour


  1. To prepare filling, place potatoes in a saucepan and 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375F.
  5. 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 and twisting 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.
  6. 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 375F for 30 minutes or until golden brown.