Smoked Salmon Savory Cheesecake - The Ultimate Crowd-Pleasing Appetizer...

I've lost track of how many times I've made Emeril's Savory Appetizer Cheesecakes - either the Crab & Wild Mushroom, Smoked Salmon featured below, or my own variation.  If there are any savvy investors out there who want to invest in a new career for me, I think Coronado would love having Newf in My Soup Savory SeaCakes in town.  I envision so many wonderful seafood combinations!

Yes, using a pound of quality seafood, smoked Gouda, cream cheese, and fresh vegetables is a bit costly, but you can make a smaller version if you aren't feeding a large crowd. Emeril garnishes his original version with caviar, but capers are perfectly fine with me.

Try one out for your next party or Concert in the Park picnic.  It truly makes a stunning presentation and your guests will be raving after every bite.

Smoked Salmon Cheesecake
Adapted from Emeril Lagasse's Smoked Salmon Cheesecake
Emeril's New New Orleans
Serves a large crowd (20-25) as an appetizer

Ingredients:
1 cup grated Parmigiano-Reggiano
1 cup fine dried bread crumbs
6 tablespoons butter, melted
Emeril's Original Bam! Essence Seasoning! 3 oz Jar
1 tablespoon olive oil
1 cup finely chopped onions
3/4 cup red bell peppers
3/4 cup yellow bell peppers
3 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche or sour cream
1 lemon, juiced
2 tablespoons chopped chives
1/2 cup red onion
1/4 cup capers
2 hard boiled eggs, whites and yolks finely chopped
Lemon slices, for garnish
Whole chives and/or parsley sprigs, for garnish
Crackers or baguettes to serve on the side

A few of the fresh ingredients...

Preparation:

Preheat the oven to 350 degrees F. In a bowl, 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 a 10-inch springform pan and set aside.

In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence and saute the vegetables for 2 minutes.

Stir in the garlic, saute for 30 seconds.

Remove from the heat.  Set aside and let 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 smooth.  Scrape the sides to make sure all the lumps have been incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold in the vegetable mixture, Gouda cheese, smoked salmon and parsley.  Pour the cheese mixture into the prepared springform pan.

Place the pan, on a baking sheet, 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.

In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives.  Transfer to a serving bowl.

Gently release the springform pan and slide the cheesecake onto a serving platter.  Garish with the red onions, capers, egg whites, egg yolks, lemon slices, and additional chopped chives.

If you want to plate individual servings, place a small pool of the creme fraiche and lemon-chive sauce in the center of each plate.  Place a slice of cheesecake in the center of the sauce and add the garnish.

The cheesecake is very rich.  Serve a small slice and accompany with crackers or toasted baguette slices. You can also present the whole cheesecake on a platter, with a basket of bread and/or crackers, and a small serving terrine for the sauce.

Again, investors are free to contact me directly...Coronado SeaCakes...

Emeril?

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