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12 ounces cream cheese, softened
1/2 pound smoked salmon or Lox
3 eggs
1/2 shallot, minced
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
pinch of salt
pinch of white pepper
2 tablespoons granulated sugar
Yogurt sauce:
1/2 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
pinch of salt
pinch of white pepper
1/4 cup minced chives
diced red and yellow peppers, green peppercorns, and fresh herbs for garnish
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs.
1/2 pound smoked salmon or Lox
3 eggs
1/2 shallot, minced
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
pinch of salt
pinch of white pepper
2 tablespoons granulated sugar
Yogurt sauce:
1/2 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
pinch of salt
pinch of white pepper
1/4 cup minced chives
diced red and yellow peppers, green peppercorns, and fresh herbs for garnish
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shalot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smaller pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs.