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Title: Savory Salmon and Dill Cheesecake
Categories: Spread Salmon Cheesecake
Yield: 12 Servings

4 1/2tbUnsalted butter
1/2cDry bread crumbs; fine
3/4cGruyere cheese; grated
1cFresh dill; snipped
1cChopped onion; (i use maui)
28ozCream cheese; room temp
1cHeavy whipping cream
1/2lbSmoked salmon; chopped
  Freshly ground black pepper; to taste
  Black olives; garnish
  Fresh dill; garnish
  Sweet red peppers; sliced, garnish

Using 1 1/2 tbs of the butter grease a 9-inch diameter springform pan with a 2 1/2 inch high side. Mix the bread crumbs, 1/4 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 MM-Recipes Digest V4 #10