• Cooking Time: 40-50
  • Servings: 18
  • Preparation Time:


  • 1 cup rye breadcrumbs (about 2 1/2 slices rye bread, processed to crumbs)
  • 2 tablespoons butter, melted
  • 5 packages Boursin cheese Garlic & Fine Herbs
  • 3 eggs
  • 2 egg yolks
  • 1 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1/2 pound thinly sliced smoked salmon, cut crosswise into thin strips
  • 1 tablespoon finely chopped fresh dill
  • 1/2 teaspoon finely grated lemon peel


  • Preheat oven to 350°F.
  • In small bowl, combine breadcrumbs and butter. Press into bottom of 9-inch springform pan with removable bottom.
  • Bake 10-12 minutes or until lightly crisped and golden.
  • Reduce oven temperature to 300°F.
  • In large bowl, beat Boursin with electric mixer for 2 minutes or until smooth.
  • Add eggs, egg yolks, sour cream, and lemon juice; beat 2-3 minutes or until creamy.
  • Stir in salmon, dill and lemon peel.
  • Pour batter into prepared pan and bake 40-50 minutes or until cheese is set in the center. On wire rack, cool completely.
  • Cover and refrigerate overnight.
  • To serve, remove from springform pan and garnish with smoked salmon curls, cucumber slices and dill sprigs.


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