Seafood
Recipes

Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8

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Smoked Salmon Cheesecake

Ritz crackers, House-Autry Fish Fry and butter make the light, delicious crust for this unique appetizer.

Ingredients

  • 3/4 cup House-Autry Fish Fry
  • 1/2 cup crushed, round buttery crackers (such as Ritz)
  • 3 tbsp butter, melted
  • 8 ounce packages cream cheese, softened
  • 3 large eggs
  • 1 cup shredded Colby & Monterey Jack cheese, plus extra for garnish
  • 1/2 cup sour cream
  • dash hot sauce, adjust to your liking
  • 3 ounce package smoked salmon, chopped
  • 1/4 cup finely chopped purple onion
  • 1/2 cup bell peppers, chopped, assorted colors
  • 1 tbsp fresh dill, chipped, plus extra sprigs for garnish
  • 2 tbsp fresh parsley, chopped

Directions

Preheat oven to 325°F. In a medium bowl, combine crushed crackers, 1/2 cup House-Autry Fish Fry and butter; press mixture into a 9-inch spring form pan.

In a large bowl, beat cream cheese with an electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add shredded cheese, sour cream, hot sauce, chopped salmon that has been dredged in remaining House-Autry Fish Fry, onion, bell pepper, dill and parsley; mix until well blended. Pour mixture into prepared pan and bake 45-50 minutes or until firm. Leave cheesecake to cool in the oven with the heat off.

When cake is completely cool, remove it from the pan by gently running a knife around the edges and releasing the pan ring.

Using the additional package of salmon, cut into strips and roll to resemble roses, if pliable enough; if not, use flat strips. Decorate the top of the cake with the salmon roses or strips, shredded cheese and sprigs of dill.

Products used in this recipe:

Seasoned Fish Fry

Seasoned Fish Fry

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