Smoked Salmon Cheesecake
One truly amazing and, not to forget, a culinary divine experience when it comes to appetizers is the smoked salmon cheesecake, an impressive flavored meal which will soon become the favorite appetizer when expecting guests. Discover this magnificent recipe and enjoy it!
With a long and impressive history behind it, the cheesecake is usually perceived as a dessert made of fresh cheese and biscuits, sugar, pastry and various toppings. Gaining more and more popularity, cheesecake has inspired other dishes, like the savory cheesecakes, served as appetizers. Famous appetizers include cold cuts, cheeses, raw vegetables with dipping sauce, sausages, bruschetta, dumplings or cocktail wieners, which is actually as kind of hot dog. Among these, the smoked salmon cheesecake is a popular appetizer one should absolutely try. Though it hasn’t so many common characteristics with the famous cheesecake dessert, celebrated in the US during their unofficial National Cheesecake day, the smoked salmon appetizer surely deserves its credits too.
Salmon is one popular food in many national cuisines and it is highly rich in many nutritional elements important for our health: proteins, vitamin D, Omega-3 fatty acids. The smoked salmon is one of the most popular ways of consuming this species of fish, which is considered by some nations, like the Irish or the Scottish, a true delicacy.
Most smoked salmon is usually cold smoked, even though hot smoking is also a common practice. Despite his rather high price, which makes it a culinary delicacy, smoked salmon is commonly used in a wide variety of recipes, due to its tasteful aroma.
The smoked salmon cheesecake recipe needs the following ingredients in order to prepare it:
First, take a small mixing bowl and combine in it the butter or the margarine together with the crumbs, then pour the mixture into a quiche dish’s bottom, and set aside. Now take a large mixing bowl and beat the eggs in it, then add the Ricotta cheese and the Swiss one. It’s now time to add the evaporated milk, the dill weed, the salmon, some salt and pepper too.
This mixture is to be poured in the quiche dish, over the crumb mixture, and baked for half an hour at 350F degrees. When ready, cool the dish using a wire rack or putting it into a pan. Cut into wedges and serve warm. The smoked salmon cheesecake can be garnished with sour cream and also sprinkled with dill.
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