Recipe: Smoked Salmon Salad with Wisconsin Dill Havarti Popovers

SMOKED SALMON SALAD WITH
WISCONSIN DILL HAVARTI POPOVERS

FOR THE POPOVERS:
2 large eggs
1 cup 2% or whole milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup (2 ounces) shredded Wisconsin
Dill Havarti cheese (or regular Wisconsin Havarti tossed with 1 teaspoon chopped fresh dill or 1/4 teaspoon dried )
FOR THE SALAD:
1 (5-ounce) package spring greens or mixed salad greens (8 cups packed greens)
1 cup thinly sliced peeled cucumber
1/2 cup (2 ounces) shredded Wisconsin Dill Havarti cheese
1/4 cup bottled vinaigrette or Italian salad dressing
4 ounces thinly sliced smoked salmon, cut crosswise into strips
2 tablespoons chopped fresh dill (or 1 teaspoon dried)

TO MAKE THE POPOVERS:
Preheat oven to 450 degrees F. Coat eight 6-ounce custard cups or ramekins with cooking spray; dust lightly with flour. (Note: Popovers may be made in muffin tins with 4-ounce cups. Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill and bake as directed with custard cups.)

Whisk eggs in medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter.

Pour batter into prepared cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full.

Place cups on baking sheet; bake 15 minutes. Reduce oven temperature to 350 degrees F; continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from baking cups to serving plates.

TO MAKE THE SALAD:
While popovers are baking, combine greens, cucumber, cheese and dressing in large bowl. Toss well and transfer to 4 serving plates. Top salads with salmon and dill. Serve with warm popovers.

Makes 4 servings
Adapted from source: Wisconsin Milk Marketing Board