| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Cream cheese, softened |
| 1/2 |
lb |
Smoked salmon or Lox |
| 3 |
|
Eggs |
| 1/2 |
|
Shallot, minced |
| 2 |
tb |
Heavy cream |
| 1 1/2 |
ts |
Lemon juice |
|
pn |
Salt |
|
pn |
White pepper |
| 2 |
tb |
Granulated sugar |
| 1/2 |
c |
Plain yogurt |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Lemon juice |
|
pn |
Salt |
|
pn |
White pepper |
| 1/4 |
c |
Minced chives |
|
|
Diced red and yellow peppers green peppercorns, and fresh herbs for garnish |
INSTRUCTIONS
YOGURT SAUCE
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft.
In food processor, puree salmon to paste; add eggs one at a time and the
shal- lot. Place salmon mixture in bowl; mix in cream, lemon juice, salt,
pepper and sugar; blend well. Fold into whipped cream cheese. Pour into
buttered 7- or 8-inch springform pan. Place filled pan in larger baking
pan; surround smal- ler pan pan with 1 inch of hot water. Bake 25 to 30
minutes or until knife inserted off-center comes out clean. Remove pan from
water, cool to room temp- erature, about 1 hour, then chill at least 2
hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon
juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve,
cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on
each; garnish with peppers, peppercorn, and fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat, 186
milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap Athens, Ga.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”