Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

Savoury Smoked Salmon Cheesecake  (lo-carb)

perfect for an appetizer or light summer dinner.  Think of the best cheese based dip you have ever had, and  turn it into a savoury cheesecake.  Spinach and Feta, Shrimp & Chipotle, Ham & Greuyere.. its just a basic idea, but get creative. 

Yield: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes  10 minutes NPR

 

Ingredients

Smoked Salmon* (chicken, shrimp, lobster) | 8 oz

Cream Cheese | 16 oz  (2x 8oz packages)

Sour Cream | 4 oz

2 eggs

 (for denser firmer cheesecake, add 2 tbls cornstarch, for a more mousse like texture, or to reduce carbs, just leave it out)

(spinach leaves or parchment paper for lining springform pan) 

Directions

1. Go to Alaska, catch fish..  not required for this recipe, just in general, it will make your life completely better.  

Here is my wife, and no, that isn't a salmon, but she did catch several that trip.. I only managed to get this one shot of her with a little halibut.   The second pic is not even one we took, but a friend, Rob, who goes up there and takes amazing bear pics.... again, not required for dinner, but, how can you not love this pair of cubs. 

ok, back to the recipe.

Let cream cheese soften, then use whip or beater to whip until smooth, add eggs & sour cream (and corn starch if you are using it), whip 20-30 seconds more, until incorporated fully, crumble salmon (or add other fun ingredients, smoked chicken, shrimp, etc..  there is no wrong answer, just use what you love, or have in the pantry) add fresh herbs, capers. 

Line springform pan with parchment or spinach leaves, and pour mixture into pan. The spinach is nice because it comes right out of the pan, and you don't have to unwrap it, also looks sort of fun and rustic. 

Drop the pan from a couple of inches over the counter several times, to eliminate bubbles.  this isn't necessary, but make for a smoother flatter top 

Cover with aluminum foil

Place in IP on trivit and if you prefer, make a foil sling, to make removing cheesecake from pot easier.   

Cook 40 min with 15 min NPR, remove foil, let cool.  

Can be served warm or chilled (I prefer it chilled) with melba toast, crackers, bagel crisps, or pita chips..  

*get creative! add capers, diced onion, olives, lemon zest, red pepper flakes, fresh herbs, dill, basil, cilantro..  be wild, have fun!

Place in IP on trivit and if you prefer, make a foil sling, to make removing cheesecake from pot easier.   

Cook 40 min with 15 min NPR, remove foil, let cool.  

Can be served warm or chilled (I prefer it chilled) with melba toast, crackers, bagel crisps, or pita chips..   maybe pair it with a little salad, some white wine.  

*I used some home canned salmon we brought back from Alaska, very heavily smoked with a little brown sugar and clove. They call it “Squaw Candy” and it is flipping amazing. Store bought stuff would be good too, or lox.  The base is pretty simple and really lets you show off your ingredients as well as your flavor palette.  

Have fun, I truly hope you enjoy this, and thank you!

Ron Miskin