Smoked Salmon Cheesecake
But I changed alot of it and created a new recipe.
Please when you make this only use Wild Red Sockey Salmon. The farmed is neither healthy and it has a horrible taste.
- refrigerated pie crust
- or you can use 8 sheets of phylo dough, lightly butted between each sheet
- or you can make a crust from the following
- 2 c
- fresh soft italian bread crumbs
- 2 Tbsp
- melted, orangic raw butter
- exlarge organic eggs
- 15 oz
- whole milk organic ricotta cheese
- 6 oz
- organic baby swiss cheese
- 1/2 c
- organic raw cream
- 4 oz
- wild scottish smoked salmon. or russian loxs, finely flaked
- 1 1/4 tsp
- finely chopped fresh baby dill
- 1/8 tsp
- sea salt
- 1/8 tsp
- freshly ground white pepper
- sour cream
- sprigs of baby dill
If you are using Phylo dough, make sure you brush each layer with a LITTLE *unsalted* melted butter.
To make the crust using the bread crumnbs.
Buy a loaf of french bread. Gut the french bread, by taking the middle of the bread out. Place in processor and pulse till you have fine crumbs. Mix them with the butter and press heavly into pie pan evenly and up the sides.
Place your choice of crusts in the refrig for 20 minutes. Or place in freezer while you prepare filling.
Beat eggs with a whisk or fork, but don't go crazy beating. Stir in the Ricotta Cheese and Swiss Cheese. Stir in the cream, salt, pepper and dill. Gently stir the salmon in.
I shop at the Italian store to get my Ricotta cheese only. I buy Baby Swiss at a European Deli. If I am really brave I will drive to the Farmers Market in Los Angeles to buy all the cheeses. But I am coward and don't do it often unless I am having an early breakfast on the weekend with friends.
Reheats well in a microwave or on low setting oven.
You can make this low fat by omitting the yolks. Use non-fat or low fat Ricotta cheese, non fat milk and low fat swiss cheese.
Personally, I have only made it low fat once for my brother and I wasn't thrilled with it, but he was.