Delicious Smoked Salmon Cheesecake Spread

Taken from the Westcoaster Seafood Cookbook

Base
Ingredients:

1/2 cup (125 ml) dried bread crumbs, crushed fine

1 Tbsp (15 ml) butter, melted

1 tsp (5 ml) dried dill

Method:

Combine bread crumbs, melted butter and dill in a bowl. Press mixture in a spring-form pan, and bake in a 350°F (180°C) oven for 5-7 minutes or until golden brown. Set aside.

Filling
Ingredients:

1 Tbsp (15 ml) butter

1 small onion, chopped fine

3 pkgs cream cheese (8 oz/225 g ea) at room temperature

3 large eggs

1/3 cup (80 ml) light cream

Salt to taste

8 oz (225 g) smoked salmon

1 cup (250 ml) Swiss cheese, grated

Method:

Melt butter in a small fry pan and sauté onion until just turning brown. Set aside to cool.

Beat cream cheese, eggs, cream and salt in a bowl until creamy.

Chop salmon into coarse chunks, and
place into small bowl, mix in onion and Swiss cheese; turn into cream mixture. Pour over the cooked base in the spring-form pan.

Bake in a 300°F (150°C) oven for 75 minutes. Turn heat off and slightly open oven door. Let cheesecake cool in oven for 1 hour.

Remove from oven and place in refrigerator for at least 2 hours before removing from spring-form pan.

Serve at room temperature with crackers. Delicious!

Freezes well.

Buy the Westcoaster Seafood Cookbook.