Name: Savory Salmon and Dill Cheesecake
Ingredients: 4 1/2 tb Unsalted butter; 1/2 c Dry bread crumbs; fine; 3/4 c Gruyere cheese; grated; 1 c Fresh dill; snipped; 1 c Chopped onion; (I use Maui); 28 oz Cream cheese; room temp; 4 lg Eggs; 1 c Heavy whipping cream; 1/2 lb Smoked salmon; chopped; Freshly ground black pepper; to taste; Black olives; garnish; Fresh dill; garnish; Sweet red peppers; sliced, garnish

The truth is, altar call methodology creates more problems than it solves. Most “decisions” produce only what the unchanged human heart is easily and deceptively able to manufacture on its own – false religious zeal and moral resolve. The only difference is that in this case, all is done under the banner of Christianity, as opposed to some other religion. While we should rejoice that many have been truly saved through these methods, we should mourn that many more – likely the vast majority – have been left in a worse condition than before.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers	12	Servings

INGREDIENTS

4 1/2	tb	Unsalted butter
1/2	c	Dry bread crumbs; fine
3/4	c	Gruyere cheese; grated
1	c	Fresh dill; snipped
1	c	Chopped onion; (I use Maui)
28	oz	Cream cheese; room temp
4	lg	Eggs
1	c	Heavy whipping cream
1/2	lb	Smoked salmon; chopped
		Freshly ground black pepper; to taste
		Black olives; garnish
		Fresh dill; garnish
		Sweet red peppers; sliced, garnish

INSTRUCTIONS

Using 1 1/2 tbs of the butter grease a 9-inch diameter springform pan with
a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1
tablespoon of the dill. Coat the bottom and side of the pan well with this
mixture. Wrap foil around the bottom and the outside of the pan. Melt the
remaining 3 tablespoons of the butter in a skillet over med. heat. Add the
onion and saute' until tender, about 5 minutes. Cool slightly. Using an
electric mixer or food processor, beat the cream cheese, eggs, and cream
until well blended. Fold in the onion mixture, salmon, remaining Gruyere
and remaining dill. Season with lots of black pepper. Pour the batter into
the springform pan and place in another baking pan large enough to hold it.
Add enough boiling water to the larger pan to come halfway up the side of
the cheesecake. Bake in a preheated 325 oven for about 40 minutes or until
it seems solid. Leave the cheesecake in the water bath and turn the oven
off. Let stand for 1 hour with door ajar. Transfer the cheesecake, still in
the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
Before serving, unmold and decorate with cut black olives, fresh dill, and
slices of roasted red pepper. Serve at room temperature with crackers. NOTE
This is really a great party spread, or appetizer. It's beautiful, elegant
and delicious AND, it's full of dill! YUM
Me ke aloha, Mary
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on Jul 15, 1997

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