Recipe - Savory Salmon And Dill Cheesecake

4 One half tablespoon Unsalted butter
One half cup Dry bread crumbs; fine
Three fourths cup Gruyere cheese; grated
1 cup Fresh dill; snipped
1 cup Chopped onion; (I use Maui)
28 ounce Cream cheese; room temp
4 lg Eggs
1 cup Heavy whipping cream
One half pound Smoked salmon; chopped
Freshly ground black pepper;
to taste
Black olives; garnish
Fresh dill; garnish
Sweet red peppers; cut or sliced up ,
garnish

Using 1 One half tbs of the butter grease a 9inch diameter springform pan with
a 2 One half inch high side. Mix the bread crumbs, One fourth 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@prodigy.com (MS MARY E SPERO) on Jul 15, 1997