Courtesy of Wisconsin Milk Marketing Board
4Servings•15 Min.Prep Time•35 Min.Cook Time•
原料：
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
说明：
- 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.
- 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.
- 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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