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Smoked Salmon Cheesecake

Smoked Salmon Cheesecake
  • 2 cups toasted French bread in ½" dice
  • ½ cup toasted walnuts (can use pistachios or pine nuts as well)
  • ½ cup Swiss or gruyere cheese, grated
  • 1 Tablespoon fresh dill, minced
  • ½ cup melted butter
  • 2 large shallots, chopped
  • 3 tablespoons butter
  • 1-3/4 lb. cream cheese
  • ½ cup sour cream
  • ½ cup heavy cream, lightly whipped
  • pinch of kosher salt
  • coarsely ground black pepper to taste
  • tabasco sauce to taste
  • dash worstershire sauce (OPTIONAL)
  • 4 eggs
  • ½ lb. Peninsula Alder Smoked Salmon, thinly sliced.
  1. Combine first four ingredients and process in blender or food processor
  2. until crumbled. Add to melted butter and press onto bottom and 2" up
  3. the sides of a well-greased spring-form pan. Chill well.
  4. Saute onion in butter until tender. Cream the cream cheese. Beat in
  5. shallot, Swiss or gruyere cheese, sour cream, tabasco, worstershire
  6. (if using) salt and pepper. Add eggs, one at a time, beating briefly
  7. after each addition.
  8. Fold in lightly whipped cream. Fold in salmon. Pour into crust.
  9. Bake at 350 degrees F until set (until a toothpick or straw inserted into
  10. center comes out clean), approx. 45 to 60 min. Let cool, and chill thoroughly.
  11. Before serving, bring to room temperature and garnish with fresh dill
  12. and/or caviar and serve with good bread (toasted or not) or crackers.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
US Toll Free: 1-866-390-9506
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