Savory Salmon And Dill Cheesecake
Ingredients:
4 1/2 tbsp unsalted butter
1/2 cup fine dry bread crumbs
3/4 cup grated Gruyere cheese
1 cup snipped fresh dill
1 cup chopped onion
28 ounces cream cheese at room temp.
4 large eggs
1 cup heavy whipping cream
1/2 pound smoked salmon trimmings, chopped
Freshly ground black pepper to taste
Garnish: Pitted black olives, fresh dill, slices of roasted red pepper
Methods:
Using 1 1/2 tbs of the butter grease a 9-inch diameter spring form pan with a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1 tbsp of the dill. Coat the bottom and side of the pan well with this mixture.
Wrap foil around the bottom and the outside of the pan.Melt the remaining 3bsp of the butter in a skillet over med. heat. Add the onion and saute’ until tender, about 5 mins. Cool slightly.
Using an electric mixer or food processor, beat the cream cheese, eggs, and cream until well blended.
Fold in the onion mixture, salmon, remaining Gruyere and remaining dill. Season with lots of black pepper.
Pour the batter into the spring form pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.
Bake in a preheated 325° oven for about 40 minutes or until it seems solid.Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper.
Serve at room temperature with crackers.
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Tags: Cheesecake, Salmon
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