Chef Time!

Chef Time!

Tuesday, December 27, 2011

Most Unusual Request Ever!

Recently I was asked to make something that was different for a party. They wanted a seafood dish, but they didn't want the traditional way it was made. Sooo I came up with a concept that was quite unusual to say the least, but was very much in line as far as being deliciously tasteful.


Smoked Salmon and Dill Cheesecake

3 slices of fresh rye bread, crumbed.
2 tbsp. butter, melted
1½ lb. soft cheese with garlic and herbs
3 large free range eggs
2 egg yolks
1 c. sour cream
1 tbsp. fresh lemon juice
1 lb. thinly sliced smoked salmon, cut crosswise into thin strips
1 tbsp. finely chopped fresh dill
1 tsp. finely grated lemon peel of an unwaxed lemon

Preheat oven to 350.

In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300.
Beat the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the center.
Cool and then chill overnight

To serve the smoked salmon cheesecake remove from springboard pan and garnish with smoked salmon curls, cucumber slices and dill sprigs.

I used three different size springform pans to make a tower.



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