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Smoked Salmon Cheesecake

Type: Fish
Serves: 16 people

Recipe Ingredients

1 cup 146g / 5.1ozGrated Parmigiano-Reggiano cheese
1 cup 146g / 5.1ozFine dried bread crumbs
1/2 cup 99g / 3.5ozMelted unsalted butter
  Emeril's Essence - see * Note
1 tablespoon 15mlOlive oil
1 cup 62g / 2.2ozFinely-chopped onions
1/2 cup 118mlBrunoise red peppers
1/2 cup 118mlBrunoise yellow peppers
2 teaspoons 10mlMinced garlic
2 lbs 908g / 32ozCream cheese - at room temperature
4 lbs 1816g / 64ozEggs (large)
1/2 cup 118mlHeavy cream
2 teaspoons 10mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1 cup 146g / 5.1ozGrated smoked Gouda cheese
1 lb 454g / 16ozHouse-smoked salmon
1/4 cup 10g / 0.4ozFinely-chopped parsley leaves
1 cup 237mlCreme fraiche
  Juice of one lemon
2 tablespoons 30mlChopped chives
1/4 cup 15g / 0.5ozBrunoise red onion
1/4 cup 59mlCapers
1   Hard-boiled egg white - finely chopped
1   Hard-boiled egg yolk - finely chopped
7 oz 198gChoupique caviar - (1 tin)

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 350 degrees.

In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Emeril's Essence. Firmly press the mixture into the bottom of the pan.

In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the mixture with Essence. Saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely.

Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. Reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.

In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To serve, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.

This recipe yields 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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