1 pound cream cheese 2 eggs 3/4 cup heavy cream 2 tablespoons chopped chives 1 cup coarsely chopped smoked salmon 1/4 cup champagne vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped shallot 2 tablespoons chopped dill Kosher salt and cracked black pepper to taste 4 cups watercress sprigs 6 ounces thinly sliced smoked salmon 2 tablespoons toppiko caviar
To make the filling of the cheesecake, mix the cornstarch and the cream cheese until smooth and creamy. Add the eggs and beat well. Slowly add the heavy cream, chopped chives, and chopped smoked salmon to the batter. Mix the batter thoroughly. Carefully spoon the filling into the crust. Bake at 350 in the center of the oven for approximately 50 minutes, or until a paring knife comes out clean after being inserted into the center of the cheesecake. You can loosely cover the cake with oiled wax paper if it appears to be browning too quickly. Cool to room temperature and refrigerate overnight. Mix the champagne vinegar, extra-virgin olive oil, finely chopped shallots, and chopped dill together. Season to taste and set aside at room temperature. Slice the cheesecake into eighths and place one slice off-center on the left side of each plate. For each serving, place a small mound of the watercress next to the cheesecake, spoon the vinaigrette over the salad. Place a slice of smoked salmon on top of the cheeseake. Top with a dollop of the caviar and serve.
Chef Paul Caplinger,The Chalkboard
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