Smoked Salmon And Chives Cheesecake Recipes

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

Steps:

• press crackers in bottom of springform pan.
• combine cheese, eggs, salt, garlic and salmon.
• fold in chives, scallions tomatoes.
• bake @ 350 for 60 min or untill set.
• garnish with additional chives.

Steps:

• Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Steps:

• Preheat the oven to 350 degrees F.
• In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
• Blend thoroughly and season the mixture with Essence.
• Firmly press the mixture into the bottom of the pan.
• In a saute pan, over medium heat, heat the olive oil.
• When the olive is hot, add the onions and peppers.
• Season the mixture with Essence.
• saute the vegetables for 2 minutes.
• Stir in the garlic and remove from the heat and cool completely.
• Using a food processor, fitted with a metal blade, add the cream cheese.
• Process the cheese until smooth.
• With the machine running, add the eggs, one at a time.
• Add the cream, salt and black pepper.
• Process the mixture until incorporated.
• Remove the mixture from the machine and turning into a mixing bowl.
• Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
• reseason the mixture if needed.
• Pour the cheese mixture into the prepared pan.
• Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
• Remove the cheesecake from the oven and cool completely before slicing.
• GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
• Season the mixture with salt and pepper.
• Fold in the chives.
• To assemble, place a small pool of the sauce in the center of each plate.
• Lay one piece of the cheesecake in the center of the sauce.
• Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.