12 oz Cream cheese, softened
1/2 lb Smoked salmon or Lox
3 Eggs
1/2 Shallot, minced
2 tb Heavy cream
1 1/2 ts Lemon juice
pn Salt
pn White pepper
2 tb Granulated sugar
YOGURT SAUCE--
1/2 c Plain yogurt
1/4 c Sour cream
1 tb Lemon juice
pn Salt
pn White pepper
1/4 c 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 shal-
lot. 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 smal- ler 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.
Per main-dish serving, with yogurt sauce: 330
calories, 27 grams fat, 186 milligrams cholesterol,
585 milligrams sodium. Max M. Gilstrap Athens, Ga.
