Prep 20 mins
Cook 35 mins
Posting for Zaar's salmon celebration. Just so happens I catered a wedding reception this past weekend that was heavy on seafood. This recipe is modified from an Emeril Lagasse recipe and it went over really well. Hope you like it.
- 1 cup grated parmigiano-reggiano cheese
- 1 cup fine dry breadcrumb
- 1⁄2 cup melted unsalted butter
- 1 medium red onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 2 tablespoons minced garlic (or to taste)
- 2 lbs cream cheese, at room temperature
- 4 large eggs
- 3 dashes Worcestershire sauce
- Tabasco sauce, to taste (or favorite hot sauce)
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
- 1 cup grated smoked gouda cheese (smoked a must- do not substitute)
- 1 1⁄2 cups salmon
- sour cream, for garnishing
- Heat oven to 350°F.
- Spray 10" springform pan with non-stick spray.
- Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
- Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
- Press into the bottom of springform.
- Pulse onion and peppers in food processor till finely chopped.
- Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
- Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
- Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
- Add cooked pepper, onion, garlic mixture and pulse until incorporated.
- FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
- Bake for 35-45 minutes (times vary depending on oven).
- Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
- Serve by itself or with slices of bread and crackers for spreading.
First had this in '96 at a place in Macon, Ga. The taste has stayed with me and now I found this recipe. It was wonderful as published and the equal to my '96 experience. It does need to be chilled for 48 hrs to maximize the unique flavors.
This was an excellent choice for my New Years gathering. I served it with crackers, pita chips and bagel chips with much success. I got asked for the recipe several times, so this went into my keeper file to make again sometime!