Smoked Salmon Salad with Dill Havarti Popovers

Smoked Salmon Salad with Dill Havarti Popovers

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

Heat oven to 450ºF. Whisk eggs in a medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter.


2

Coat eight 6-ounce custard cups or ramekins** with cooking spray; dust lightly with flour. Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on a baking sheet; bake 15 minutes. Reduce oven temperature to 350ºF; continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from muffin pan to serving plates.


3

While popovers are baking, combine greens, cucumber, cheese and dressing in a large bowl. Toss well and transfer to four serving plates. Top salads with salmon and dill. Serve with warm popovers.


*If dill havarti is not available, use regular havarti tossed with 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill for the popovers.


**Popovers may be made in a muffin tin (medium size with 4-ounce cups). Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill 10 cups as directed and bake as above.


Ingredients















Cooking Instructions

1

Heat oven to 450ºF. Whisk eggs in a medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter.


2

Coat eight 6-ounce custard cups or ramekins** with cooking spray; dust lightly with flour. Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on a baking sheet; bake 15 minutes. Reduce oven temperature to 350ºF; continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from muffin pan to serving plates.


3

While popovers are baking, combine greens, cucumber, cheese and dressing in a large bowl. Toss well and transfer to four serving plates. Top salads with salmon and dill. Serve with warm popovers.


*If dill havarti is not available, use regular havarti tossed with 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill for the popovers.


**Popovers may be made in a muffin tin (medium size with 4-ounce cups). Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill 10 cups as directed and bake as above.


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Tagged in: Entrée Havarti Seafood

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