Savory salmon and dill cheesecake

12 Servings

Ingredients

Quantity Ingredient
4½ tablespoon Unsalted butter
½ cup Dry bread crumbs; fine
¾ cup Gruyere cheese; grated
1 cup Fresh dill; snipped
1 cup Chopped onion; (I use Maui)
28 ounces Cream cheese; room temp
4 larges Eggs
1 cup Heavy whipping cream
½ pounds Smoked salmon; chopped
Freshly ground black pepper; to taste
Black olives; garnish
Fresh dill; garnish
Sweet red peppers; sliced, garnish

Directions

Using 1½ tbs of the butter grease a 9-inch diameter springform pan with a 2 ½ inch high side. Mix the bread crumbs, ¼ cup of the Gruyere, and 1 tablespoon 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 3 tablespoons of the butter in a skillet over med. heat. Add the onion and saute' until tender, about 5 minutes. 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 springform 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. NOTE This is really a great party spread, or appetizer. It's beautiful, elegant and delicious AND, it's full of dill! YUM Me ke aloha, Mary

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Jul 15, 1997

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