Smoked Salmon Spread
This Savory Smoked Salmon Cheesecake, or salmon spread is adapted from Bon Appetit. This recipe makes 3, 4" cheesecakes. Each mini cheesecake will serve about 6 as an appetizer. Recipe can be doubled. (See notes)
Servings: 18 servings
Calories: 153kcal
Ingredients
For the springform pans
- 1 Tablespoons unsalted butter for pan
- 1/4 cup bread crumbs gluten free bread or regular bread crumbs, lightly toasted.
- 3 Tablespoons finely grated gruyere cheese If you can't find gruyere you can substitute Swiss
- 1 teaspoon minced dill
Cheesecake filling
- 3 Tablespoon butter
- 1 small shallot minced
- 1 pound cream cheese
- 2 eggs
- 1/4 cup gruyere cheese or Swiss, grated
- 1 teaspoon dill minced
- 3 Tablespoons half and half
- 1/4 teaspoon kosher salt
- 4 ounces smoked salmon (I buy the bits and ends which are a little cheaper)
Instructions
- Butter the springform pans.
- Preheat oven to 325 degrees F. Butter sided and bottom of three 4" springform pan.
- Mix bread crumbs, 3 Tablespoons gruyere, and 1 teaspoon minced dill and coat the buttered springform pans. Refrigerate.
- Melt butter in skillet over low heat. Add shallots, and cover and cook until translucent (about 5 minutes), stirring occasionally.
- Mix cream cheese in food processor until smooth, add eggs, cheese, 1/2 & 1/2, dill and salt. Pulse until mixed. Add salmon and shallots and pulse again. Filling should retain some texture.
- Pour into prepared pan. Set pan in roasting pan. Add enough hot water to roasting pan to come half way up sides of springform pan. Bake 1 hour at 325 degrees F.
- Turn off oven and cool cheesecake in oven with the door ajar for another hour. Transfer to rack and cool to room temperature. Refrigerate for up to two days. Bring to room temperature before serving.
Notes
- Can be frozen for up to a month. Wrap well in plastic wrap and then foil.
- To double the recipe, use a 9" springform pan and increase the baking time from 1 hour, to 1 hour and 20 minutes.