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Smoked Salmon Salad with Dill Havarti Popovers

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. Popovers:

  12. 2 large eggs

  13. 1 cup 2% or whole milk

  14. 1 cup all-purpose flour

  15. 1/2 teaspoon salt

  16. 2 tablespoons unsalted butter, melted

  17. 1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese* Salad:

  18. 1 (5-ounce) package spring greens or mixed salad greens (8 cups packed greens)

  19. 1 cup thinly sliced peeled cucumber

  20. 1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese

  21. 1/4 cup bottled vinaigrette or Italian salad dressing

  22. 4 ounces thinly-sliced, smoked salmon, cut crosswise into strips

  23. 2 tablespoons chopped fresh dill or 1 teaspoon dried dill

Instructions Jump to Ingredients ↑

  1. For Popovers: Heat oven to 450ºF (230ºC). 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.

  3. Reduce oven temperature to 350ºF (175ºC); 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.

  4. For Salad: 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.

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