Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

I spent last Christmas with family back at home and Smoked salmon cheese cake was my choice of appetizer for the holiday supper. Making something with Canadian smoked salmon simply felt imperative once I arrived in Montreal. Smoked Salmon Cheesecake is great for entertaining as it can be made in the morning and served in the evening. You can use any mold you like for this recipe. Best of all, you can serve it as an appetizer to share or turn it into a luxurious individual first course by using small ramekins as molds. Decorate it simply with dill and lemon or with a dollop of black caviar and Champagne if you wish to impress.

Serves 6

Ingredients:
200 – 250g smoked salmon

For the cheese filing:
200g cream cheese
200g feta cheese
2-3 Tbs sour cream
1 Tbs fresh dill, finely chopped
1/2 tsp white pepper
salt to taste

Always use the best quality ingredients you can find, especially when cooking with fish.

Make the cheese filling: In a medium bowl combine the cream cheese, feta, and 2 tablespoons of sour cream and mix with a fork until smooth. If too thick add more sour cream. Add the dill, white pepper and salt to taste. Different types of feta have different textures depending on how mush fat and salt they contain, make sure to taste the filling to properly adjust the seasoning and the consistency.

Assemble the Smoked salmon cheesecake: Line a 1 L terrine dish or a small pyrex dish with cling film, letting it overlap from all sides by a couple of inches. Then cover with the sliced salmon making sure to leave no holes. The salmon slices should be overlapping by at least an inch. Fill the terrine with cheese filling, smooth the top, flip the overlapping salmon slices over to enclose the filing and add one more slice in the center to seal the cake. Cover it with the cling film, press gently to allow any air to escape, close with a fitting lid upside down and chill for at least 2 hours.

Make it ahead: Smoked salmon cheese cake is great for entertaining as it can be made in the morning and served as a first course or appetizer. Left overs will last in the fridge for up to 2 -3 days.

Serve it with thinly slices toasted baguette.

Wine suggestions: Champagne, dry Riesling or Sancerre.

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