Salmon Dill Cheesecake Recipes

Steps:

• Heat oven to 325°F Coat bottom and sides of an 8-in springform pan with nonstick spray. Add bread crumbs; tilt and rotate to cover bottom and sides with crumbs.
• Beat cream cheese in a large bowl with mixer on medium 1 minute, or just until smooth. Beat in eggs, 1 at a time, until just blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions and dill. Pour into prepared pan.
• Bake at 40 minutes or until center is just set. Remove pan to a wire rack to cool completely, then cover and move to a refrigerator.
• Shortly before serving, remove sides of pan, bring to room temperature and cut into wedges.

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread and dill until blended.
• Cut vertical slit on top of each fish fillet to within 1/2 inch of ends to make pocket, being careful to not cut all the way through the bottom of fillet.
• Fill slits with cream cheese mixture; place, filled sides up, in shallow baking dish sprayed with cooking spray.
• Bake 10 to 12 min. or until fish flakes easily with fork.

Steps:

• Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
• Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
• Add the eggs, one at a time, beating well after each egg is added.
• Add the remaining ingredients and mix until all the ingredients are well-combined.
• Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
• Remove the pan from the oven and cool it on a wire rack for 10 minutes.
• Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
• Serve at room temperature with crackers or crusty bread.

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.

Steps:

• Heat the oil and butter together over a medium heat in a saucepan and add the shallot. Fry for a few mins, then add the flour and stir until you have a thick paste. Stir in the vermouth or sherry. Gradually add the milk, stirring all the time over a low heat until you have a smooth, very thick sauce (a similar consistency to mashed potato). Add the cayenne, nutmeg and lemon zest, season to taste, then remove from the heat. Stir in the salmon, dill and lemon juice. Spread the mixture over a plate (to speed up cooling), cover and chill for at least 1 hr.
• To make the fishcakes, put the flour, beaten egg and breadcrumbs in three separate bowls. Scoop a large spoonful of the fishcake mixture (each spoonful should weigh around 115g) and roll lightly between oiled hands to form a ball or roll, before flattening lightly. Drop into the flour to coat, followed by the egg and then the breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Shallow-fry the fishcakes over a medium-low heat in small batches for 5-6 mins on either side or until golden brown and crispy. Drain on kitchen paper.
• For the horseradish yogurt, stir the ingredients together in a bowl until smooth and season with a little salt. Serve the fishcakes with a dollop of the yogurt and a fennel salad.