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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Appetizer 10 Servings

INGREDIENTS

2 c Roasted, minced hazelnuts
6 T Butter or margarine, or a
combination at room
temperature
3 8-oz cream cheese at room
temperature cut into
1/2-inch pieces
6 Eggs
1 pt Sour cream
1/3 c Sifted all-purpose flour
3 T Orange juice
3 T Grated orange zest
1 c Minced green onions
1 1/2 c Flaked smoked trout
1/2 t Salt
1/2 t White horseradish
1/4 t White pepper

INSTRUCTIONS

Crust: Blend 1-1/2 cups of the hazelnuts in butter. Pat into the
bottom of a 10-inch springform pan. Set aside.  Filling: Preheat oven
to 350 degrees. Place cheese in large bowl of  electric mixer. Add 1
egg at a time, mixing well after each addition.  Mix in sour cream,
flour, juice and orange zest. Blend mixture until  smooth. Mix in
onions, smoked lake trout, salt, horseradish and  pepper. Pour cheese
mixture into crust. Bake 1 hour. Turn off heat,  leave cheesecake in
oven another hour. Remove from oven and allow to  cool. Sprinkle
remaining 1/2 cup of hazelnuts over top of cake.  Refrigerate overnight
before serving. Remove cake from pan. Cut into  thin slices and serve.
Makes 10-12 servings.  FORD TIMES, AUG 1989  REFRIGERATE OVERNIGHT
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 166
Total Fat: 18.8g
Cholesterol: 136.5mg
Sodium: 251mg
Potassium: 153.4mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 2.4g
Protein: 5.4g


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