Potato-Smoked Salmon Perogies

These amazing perogies are inspired by my husbands favorite potato salad! They're served with a warm Dill-Cream Sauce. I don't know about you but I've always been a dill fiend so I've fallen in love with this recipe!

Filling Ingredients:

1 lb. russet potatoes
cream cheese
1 lemon
1 1/2 tablespoons capers
grated horseradish (to taste)

To Make Your Filling:

Cook your potatoes in a large pot of boiling salted water until cooked.
Mix in enough cream cheese to make a smooth, mashed potato mixture as well as the zest from one lemon and as much horseradish as you can handle.

To Make Your Perogies:

Make a batch of my Simple Perogy Dough and add some dill. It gives the dough a beautiful speckled color and a fresh flavor.
Roll your Simple Perogy Dough out until it is flat and cut it into large circles.
Put a ball of your potato mixture in the middle of each circle and top with two or three capers.
Whisk up an egg and rub some egg-wash on half of each circle.
Fold each perogy into a semi-circle and press shut. Make sure they are closed tight, otherwise you'll end up with un-edible perogy soup!
Drop the perogies 5-10 at a time into a large pot of boiling water.
Once perogies are floating at the top of the water, remove to a colander.
After all the perogies are done boiling, pan-fry until golden brown.

To serve your perogies lay them on a bed of smoked salmon. Top with Dill-Cream Sauce (the simple recipe is posted at the end of this blog) and enjoy!

Dill-Cream Sauce:

Heat 2 1/2 cups of chicken or vegetable broth
In a seperate sauce pan melt 3 tablespoons butter. Add 3 tablespoons of flour and make a roux.
Whisk your hot stock into the roux. Now you have a Veloute Sauce!
Simmer and cook your Veloute on a medium-low heat for about 20 minutes.
Season with salt and pepper.
Remove from heat and add 3/4 cup heavy cream and 1/4 cup fresh dill.
Before serving whisk in 2 tablespoons of butter (this will give your sauce a gorgeous silky shine and texture.)