1 (17.3 ounce) package frozen puff pastry
2/3 cup instant mashed potatoes
2/3 cup boiling water
4 tablespoons unsalted butter, melted
1 can (2.8 oz) french fried onions
1 (24 ounce) jar of Manischewitz® Whitefish, drained and patted dry (salt and pepper to taste)
2 teaspoons fish seasoning
8 teaspoons horseradish sauce with lemon
1/4 cup chopped flat leaf parsley, plus more for garnish

Whitefish and Potato Knish


Line a large, rimless baking sheet with parchment paper or grease with butter.
Place instant potatoes in a medium bowl.
Add boiling water and stir to combine.

Measure 2 teaspoons melted butter and set aside.

Add remaining butter to potatoes and mix well.

Stir in fried onions and 1/4 cup parsley.
Mash fish and add to potato mixture.

Add salt and pepper to taste. Mix well.

Remove both pieces of puff pastry to a floured board.

Unfold and cut along natural folds to form a total 6 equal rectangular pieces (from both sheets of puff pastry).

Remove 2 pieces of pastry and set aside for another use.

With a floured rolling pin, roll remaining 4 pieces slightly to flatten.
Spoon 1/4 of potato-fish mixture onto each of the 4 puff pastry pieces and make a log of the fish mixture down the center.
Roll each puff pastry piece into a log (around fish mixture) from longest side (like a jelly roll).
Pinch seam lightly to seal.
Trim off 1-inch of unfilled dough ends.

Place logs seam side down on prepared baking sheet and brush with reserved melted butter.
Sprinkle with fish seasoning.

Using a serrated knife, cut each log into 8 equal pieces and separate and place them 1/2 inch-apart on the baking sheet.

Bake in a preheated 375 degree F oven 30 to 35 minutes until golden brown.

To serve, arrange knishes on a serving platter.

Garnish each piece a small dollop of horseradish sauce with lemon.
Sprinkle with chopped parsley and serve as an appetizer (finger food).