Salmon Cheesecake
Servings
4Serving size
1/4 of the cheesecake (or one four inch cheesecake)This recipe can easily be multiplied using multiple pans and makes very good leftovers.
Ingredients
| 2 quart Water |
| 16 Ounces Fresh atlantic salmon |
| 1 tsp.. White wine vinegar |
| 2 ounce Whole Wheat Classic Style Breadcrumbs (or gluten-free bread crumbs) |
| 1 ounce Parmesan cheese (grated) |
| 1 spray Spray olive oil |
| 1 tsp. Olive oil |
| 1 medium (about l2 ounces) Leeks (sliced crosswise; keep white and green parts separate) |
| 2 large Egg(s) |
| 2 Tbsp 2% milk |
| 8 ounces Reduced fat cream cheese (softened) |
| 4 Tbsp. Fresh dill (cut the leaves away from the stems) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the water in a large skillet over high heat.
When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.
Poach the salmon for about 20 minutes, until cooked through.
While the salmon is cooking, preheat the oven to 325°F.
Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.
Spray an 8-inch springform or other pie pan with oil.
Press the breadcrumb mixture into the bottom of the springform pan.
When the salmon is done, remove it from the pan to a plate to cool.
Pour out the water from the poaching skillet and place the skillet over medium high heat.
Add the olive oil and swirl to coat the pan.
Add the green part of the leek.
Cook for about 5 minutes. Stir frequently.
Add the white part of the leek and cook for another 3 minutes. Stir frequently.
Whisk the eggs and milk together in a large mixing bowl.
Add the cream cheese and whisk until smooth.
Flake the salmon into the cream cheese mixture.
Add the leeks, salt, dill, and pepper.
Fold together gently until well blended.
Place the mixture in the springform pan.
Place the springform pan in the oven and bake for 60 minutes (40 minutes if cooking in individual pans).
Cool and then chill before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Cheesecake is not just for dessert and this recipe is a great example. The combination of creamy cheesecake, leeks and salmon is both rich and savory. It is a great recipe to serve as a main course, but a 1/3 portion would make a great appetizer.
Dill is the classic herb with salmon and the fresh dill is really special. Dried dill works well (use 1/3 the amount) and other great herbs include chives, tarragon, or marjoram (either fresh or dried).
You can make these cheesecakes in small four inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.