Savory Salmon & Dill Cheesecake
4-1/2 tablespoons unsalted butter
1/2 cup fine dry bread crumbs
3/4 cup grated Gruyere cheese
1 cup snipped fresh dill
1 cup chopped onion
2 pkgs. (8 oz each) cream cheese at room temperature
4 large eggs
1 cup heavy whipping cream
1/2 pound smoked salmon trimmings, chopped
freshly ground black pepper to taste
Garnish: Pitted black olives, fresh dill, slices of roasted red pepper
Using 1-1/2 tablespoons of the butter, grease a 9-inch diameter springform pan with a 2- 1/2 inch high side. Mixthe bread crumbs, 1/4 cup of the Gruyere, and 1 tablespoon of the dill. Coat the bottom and side of the pan well with this mixture.
Wrap foil around the bottom and the outside of the pan.
Melt the remaining 3 tablespoons of the butter in a skillet over med. heat. Add the onion and saute' until tender, about 5 minutes. Cool slightly.
Using an electric mixer or food processor, beat the cream cheese, eggs, and cream until well blended.
Fold in the onion mixture, salmon, remaining Gruyere and remaining dill. Season with lots of black pepper.
Pour the batter into the springform pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.
Bake in a preheated 325ºF oven for about 40 minutes or until it seems solid.
Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.
Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper.