Smoked Salmon Cheesecake - Adelia Hanson

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Thursday, January 01, 2004

Categories:

Appetizers-Side Dish

Yield:

16 small appetizer wedges as a first course. More

Ingredients:

For the Crust:ca. 5 or 6 oz. (4 slices) St. Louis Bread Co. Pumpernickel with sesame seed, cubed
5 tablespoons salted butter, melted
1/2 teaspoon dried onion or garlic granules (optional)

For the Filling:
1 (8 oz) pkg light cream cheese
1 (8 oz) container cream cheese flavored with chive and onion
1 (8 oz) container light sour cream
1 (3 oz) package Nova Scotia style smoked salmon
1 tablespoon fresh snipped dill (or 1 teaspoon dried dill weed)
1 tablespoon snipped fresh parsley
1 tablespoon fresh snipped chives
1 teaspoon unflavored gelatin
3 tablespoons water

For the Garnish:
1 (3 oz) package Nova Scotia style smoked salmon, cut into shapes or gathered into rosettes
2 or 3 hard boiled eggs
sliced parsley, chives, or dill sprigs

Directions:

Place bread cubes and onion or garlic granules in the bowl of a food processor with the knife attachment. Process until the bread is in fine crumbs. Put crumbs into a buttered 8 inch springform pan. Pour melted butter over the crumbs, stir around, then press crumbs down evenly to form a bottom crust.

In a small saucepan dissolve the teaspoon of unfavored gelatin in 3 tablespoons water. Allow to soften while you assemble the rest of the ingredients. Heat the softened gelatin until it is dissolved.

Put all the cheese, cream, gelatin and herbs in the bowl of a food processor with the knife blade. Process until well combined. Add the contents of one of the salmon packages and process briefly until the salmon is broken up but still a little chunky.

Pour cheese mixture onto the rye crust. Refrigerate until firm. To serve, run a thin knife around the edge of he cheesecake to loosen it from the pan. Remove the rim of the pan. Garnish with the additional salmon, sliced hard boiled egg, and herbs.

Nutrition Facts:

Source:

Adelia Hanson