Savory Salmon Cheesecake - #BakingBloggers

I joined another cooking group, cause I think I'm just a little nuts and I need more stress in my life, yeah right.
The group is called Baking Bloggers and it'll be a perfect fit for me.  I do bake a little bit. #Bakingbloggers
This month the assignment is Cheesecake. 

And it had to be baked.
Personally  I love Cheesecake but I'm well into finishing off my new cookbook, and my mind's focus has been on Appetizers, cause that's what the cookbook is all about.
I made a small savory cheesecake, using the smoked salmon I had in the cupboard in a pouch.

I usually keep a couple of these handy because I can make stuff out of them at a moment's notice or well, at least quickly.
I also have a small springform pan and as it just so happens, it was the perfect size. giggle.

I didn't want to make a great big ONE, because sometimes it's nice to not have to wrestle with a lot of food.   And this was perfect for just a couple of people because sometimes it's nice to not have a crowd to share with.
Mixing the cream cheese, egg, dill and lemon zest together.

 Getting the base into the pan

 Salmon folded into the cream cheese

 Into the pan and ready to bake

Did I mention that it would also be a nice appetizer for two as well, Valentine's Day is almost here.
Or just for one...

Yield: 2-6 servings 
Author: Sid's Sea Palm Cooking - inspired by many recipes

Savory Salmon Cheesecake

prep time: 10 MINS 
cook time: 30 MINS 
total time: 40 mins

This little savory cheesecake is perfect for a small gathering, and is a fun takeoff on a traditional cheesecake. Serve with baguette slices or home made potato chips for a fun presentation.

ingredients:

8  oz. Cream Cheese, softened

1 egg

6 oz. Smoked Salmon

1/2 teaspoon dried dill

1/2 teaspoon lemon zest

1 teaspoon finely minced red onion or a scallion

 Base

1/4 cup panko

1/4 cup potato chips, crumbled

1/4 cup parmesan cheese

2 tablespoons melted butter

1/2 teaspoon dried dill

Garnish

1/2 cup creme fraiche or sour cream

1 teaspoon lemon juice

1/4 cup finely minced red onion

1-2 teaspoons capers

Fresh dill if desired.

instructions:

Butter or spray the inside of a spring form pan with butter or cooking spray.

Mix together the Panko, potato chips, parmesan cheese, butter and dill together and pack into the bottom of a 6 inch springform pan. 

Mix the softened cream cheese, egg, dill, lemon zest together and fold in the smoked salmon so that it stays in little chunks.   Pour or spoon the cream cheese mixture on top of the Panko/potato chip crust.  Bake at 325 for 30 minutes or until the cheese mixture is set.  Take out of the oven and let it sit for 10 minutes, then release the sides of the pan and carefully lift off.  Using a wide spatula, carefully lift the entire cheesecake onto a serving dish.  

Mix the creme fraiche with the lemon juice.  Spoon a little of the creme fraiche mixture over top of the cheesecake and sprinkle or garnish with the capers and red onion.   Serve with toasted bread or home made potato chips.  

notes

Note: If you have fresh dill, use that instead of the dried dill.

Created using The Recipes Generator

I got my inspiration from here and here.


My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

Baking Bloggers

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• A Day in the Life on the Farm: Individual Cheesecakes for 2
• Sid's Sea Palm Cooking: Savory Salmon Cheesecake
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