The Ardent Epicure

An Ode to the Pleasures of Food

11:42 PM

What's for Dinner? - Layered Savory Salmon Cheesecake

Posted by Food Pear-ings

Layered Savory Salmon Cheesecake
We had in our possession some wonderful smoked salmon that a friend had given us...
There are several ways to enjoy smoked salmon, and one of them being
salmon mousse. Of course there are also many ways to enjoy a salmon mousse.
So what about a savory cheesecake? OK, so we have decided!
A Salmon Cheesecake, frosted with Salmon Mousse and topped with
Cayenne Peppered Whipped Cream, then garnished with Caviar.

This was also a chance to use some more of our garden fresh herbs,
and we chose a coho salmon which is a Pacific Ocean salmon verses the Atlantic variety.
The coho is also abundantly available in the Great Lakes as a fresh water catch...FYI
For this dish the coho (aka silver salmon) was chosen over the Atlantic salmon
(aka chinook) for its lower fat content and milder flavor.
I mean we are melding it with a ton of cream and cheese :)
P.S. It has a much friendlier price tag too...
Oh, almost forgot...the garlic was an extra special treat too,
the garlic was a French variety Rose Du Lautric.
And can I just say, WOW! The aroma was exquisite...

What you will need:
For the crust
3/4 cup almond meal, plus more for dusting
1/4 cup unbleached flour
3 tablespoons sugar
1 egg yolk
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch of sea salt
9 inch spring form pan

For the cheesecake
1 pound salmon, baked or broiled
2 pounds ricotta cheese
8 ounces cream cheese, softened
1/3 cup aged white cheddar cheese
3 tablespoons unbleached flour
4 eggs
Juice of 1 small orange
Zest of 1-2 small oranges
1/2 cup fresh tarragon leaves
1/4 cup fresh marjoram leaves
2 sprigs fresh dill
1 small to medium shallot
3-4 cloves garlic
1 tablespoon herbes de provence
 Fleur de sel and ground white pepper to taste

For the mousse
4 ounces smokes salmon
8 ounces cream cheese, softened
2 tablespoons heavy whipping cream
Juice of 1/2 small lemon
Juice of 1/2 small orange
Fleur de sel and white pepper to taste

For the whipped cream
1/2 pint heavy whipping cream
1/2 tablespoon raw agave (or sugar)
1/2 tablespoon cayenne pepper

Let's get cooking:

For the crust
In a small mixing bowl, whisk eggs, butter, almond extract and vanilla extract.
Pour into a food processor adding, almond meal, four and sugar.
Blend until combined.
Grease your spring form pan and lightly dust with almond meal.
Press crust mixture evenly across bottom of the pan.
Bake in a pre-heated of 325 degrees  for about 10 minutes.

For the cheesecake
In a food processor chop garlic, fresh herbs and shallot.
Add all seasonings, cheeses, zest, juice and egg,
 blend until completely incorporated.
Pour ingredients into a mixing bowl and fold in flaked salmon.
Pour mixture into your prepared spring form pan.
Bake in a pre-heated oven at 350 degrees  for about 1 hour,

or until a toothpick comes out clean.

For the mousse
In a food processor add smoked salmon until smooth.
Add cream, cream cheese, juice, slat and pepper.
Blend until completely incorporated.
Allow to chill for a bit.

For the whipped cream
In a mixing bowl mix cream, agave and cayenne until soft peaks form.

 To serve
Allow cheesecake for cool for 10-15 minutes before removing from pan.
Remove outer ring of pan and cool completely on a wire rack.
Once cooled spread mousse over entire cheese cake.
Slice individual servings and top with your whipped cream caviar and salmon roe...
Or serve the caviars on the side :)

P.S perfect with some sparkling wine

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