Smoked Salmon Spread
User Reviews
5
Smoked Salmon Spread
Description
The Smoked Salmon Spread recipe involves preparing a unique crust base by coating buttered springform pans with a mix of toasted bread crumbs, Gruyere cheese, and fresh dill. The filling combines cream cheese, eggs, additional Gruyere, fresh dill, minced shallots cooked gently in butter, half and half, and smoked salmon pulses lightly to maintain texture. The spread is baked in a water bath at a low temperature to ensure gentle cooking and a tender, creamy consistency.
The inclusion of smoked salmon and shallots imparts a balanced savory and slightly tangy flavor, while the breadcrumb and cheese crust on the pan adds subtle texture along the edges. Cooling the cheesecake gradually in the oven prevents cracking and helps develop the flavors.
This spread works well chilled at room temperature, making it suitable for entertaining or as a savory accompaniment to bread or crackers. Preparing it in individual springform pans offers an elegant presentation and portion control.
Freezing is possible for up to a month when wrapped carefully. When doubling the recipe, a larger pan is used along with an increase in baking time to ensure proper cooking.
Ingredients
For the springform pans
- 1 Tablespoons butter for pan, unsalted
- 1/4 cup bread crumbs gluten free bread or regular bread crumbs, lightly toasted.
- 3 Tablespoons gruyere cheese If you can't find gruyere you can substitute Swiss, finely grated
- 1 teaspoon dill minced
Cheesecake filling
- 3 Tablespoon butter
- 1 shallot minced, small
- 1 pound cream cheese
- 2 egg
- 1/4 cup gruyere cheese or Swiss, grated
- 1 teaspoon dill minced
- 3 Tablespoons half and half
- 1/4 teaspoon kosher salt
- 4 ounces smoked salmon (I buy the bits and ends which are a little cheaper)
Instructions
- Butter the springform pans.
- Preheat oven to 325 degrees F. Butter sided and bottom of three 4" springform pan.
- Mix bread crumbs, 3 Tablespoons gruyere, and 1 teaspoon minced dill and coat the buttered springform pans. Refrigerate.
- Melt butter in skillet over low heat. Add shallots, and cover and cook until translucent (about 5 minutes), stirring occasionally.
- Mix cream cheese in food processor until smooth, add eggs, cheese, 1/2 & 1/2, dill and salt. Pulse until mixed. Add salmon and shallots and pulse again. Filling should retain some texture.
- Pour into prepared pan. Set pan in roasting pan. Add enough hot water to roasting pan to come half way up sides of springform pan. Bake 1 hour at 325 degrees F.
- Turn off oven and cool cheesecake in oven with the door ajar for another hour. Transfer to rack and cool to room temperature. Refrigerate for up to two days. Bring to room temperature before serving.
Notes
- Wrap the spread tightly in plastic wrap and foil if freezing; it will keep for up to one month.
- To double the recipe, use a 9-inch springform pan and increase baking time to about 1 hour and 20 minutes.
- Bring the cheesecake to room temperature before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 153kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 226mg | 9% |
| Potassium | 66mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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