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Smoked Salmon Salad with Dill Havarti Popovers
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 35 Min.
What you need:
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Popovers:
2 large eggs
1 c. 2% or whole milk
1 c. flour
1/2 tsp. salt
2 Tbsp. unsalted butter, melted
1/2 c. (2 oz.) shredded Wisconsin Dill Havarti cheese

Salad:
1 (5 oz.) pkg. spring greens or mixed salad greens (8 oz. packed greens)
1 c. thinly sliced peeled cucumber
1/2 c. (2 oz.) shredded Wisconsin Dill Havarti cheese
1/4 c. bottled vinaigrette or Italian salad dressing
4 oz. thinly-sliced, smoked salmon, cut crosswise into strips
2 Tbsp. chopped fresh dill or 1 tsp. dried dill
What to do:
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-oz. 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 min. Reduce oven temperature to 350ºF; continue baking 20 to 25 min. 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 Cheese is not available, use regular Wisconsin Havarti Cheese tossed with 1 tsp. chopped fresh dill or 1/4 tsp. dried dill for the popovers.

** Popovers may be made in a muffin tin (medium size with 4-oz. 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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