| SMOKED
SALMON CHEESECAKE
Serves
12
1
¼ cups water crackers, crushed
7
tablespoons butter, melted
1
½ lbs. Spence Smoked Salmon, sliced into thin strips
1/3
cup green bell pepper, minced
1/3
cup red bell pepper, minced
1
tsp. garlic, minced
½
cup onions, minced
1
lb. cream cheese, room temperature
½
cup mayonnaise
4
large eggs
1/3
cup milk
5
oz Gruyere cheese, grated
¼
cup fresh dill, chopped
Combine
cracker crumbs and 4 tbsp. butter. Press mixture onto the bottom
of a 9” springform pan. Set aside.
Sauté
salmon, peppers, onions and garlic in remaining butter for 4 minutes.
Set aside.
Combine
cream cheese and mayonnaise, beat until fluffy. Add eggs one at a
time, beat well. Gradually stir in milk until well blended.
Stir in cheese, dill and salmon mixture. Pour into crust.
Bake
at 300 degrees for 1 ½ hours or until set. Turn off heat and
allow cake to cool in oven 1 hour. Refrigerate 1 overnight.
Serve chilled. |
