Have you caught a bunch of kokanee salmon lately, and you were wondering how to prepare it? Well, not only can you make it as the main dish for dinner, but you can also use it to make a tasty dessert! Yes, DESSERT! Have you heard of Salmon-Dill Cheesecake? Well, if you are brave enough to try this, I would love to know how it tastes…
1/2 cups finely crushed crispy rye or sesame crackers
6 tablespoons butter or margarine, melted
2 tablespoons grated Parmesan cheese
1 8-ounce package cream cheese, softened
1/2 of an 8-ounce tub cream cheese with salmon or plain tub cream cheese
1 tablespoon white wine vinegar or lemon juice
1 8-ounce carton dairy sour cream
4-ounces dry-smoked salmon, skin and bones removed, and flaked
1 tablespoon snipped fresh dill
Dill sprigs (optional)
Salmon caviar (optional)
1. For crust, combine crushed crackers, melted butter or margarine, and Parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the sides of a 9-inch springform pan. Set pan aside.
2. For filling, beat softened cream cheese in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just until combined. Stir in sour cream, smoked salmon, and snipped dill.
3. Pour into crust-lined springform pan. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 degree F oven for 30 to 35 minutes or until center appears nearly set when shaken.
4. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer servings.
Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool, then cover and chill.
(Recipe from bigfishtackle.com; Cover photo: menulus.com)