Smoked Trout Cheesecake


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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Nonstick cooking spray
3/4 cup soft bread crumbs (1 slice)
1/4 cup pine nuts, toasted
2 tablespoons shredded smoked cheddar cheese (1/2 ounce)
2 tablespoons butter, melted
1 tablespoon snipped fresh flat-leaf parsley
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground red pepper
1 small red onion, finely chopped (1/3 cup)
1 tablespoon butter
1 tablespoon Chardonnay or dry white wine
1 8-ounce package cream cheese, softened
2 tablespoons crumbled Stilton cheese or blue cheese (1 ounce)
1 tablespoon half-and-half or light cream
1 egg
1/2 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1 teaspoon snipped fresh chives or finely chopped green onion
3/4 teaspoon herbs de Provence
1/2 teaspoon minced garlic (1 clove)
3 ounces smoked trout, whitefish or salmon, skin and bones removed and broken into small pieces
1/3 cup shredded smoked cheddar cheese (1-1/2 ounces)
Crackers (optional)


Directions

Lightly coat six 6-ounce custard cups with nonstick cooking spray; set aside. For the crust: In a food processor bowl, combine bread crumbs, pine nuts, 2 tablespoons cheddar cheese, melted butter, parsley, dill, thyme, and red pepper. Cover and process until mixture is well combined. Divide bread crumb mixture among prepared custard cups, pressing into the bottom of each. Bake in a 350 degree F oven for 7 minutes.


For the filling: In a medium skillet, cook onion in 1 tablespoon hot butter over medium heat for 4 to 5 minutes or until tender, but not brown. Add wine. Cook and stir 1 to 2 minutes or until wine is almost evaporated. In a large mixing bowl, beat cream cheese with an electric mixer for 1 minute. Add the onion mixture, Stilton cheese, half-and-half, egg, lemon peel and juice, chives, herbs de Provence, and garlic. Beat until combined. Fold in trout and 1/3 cup smoked cheddar cheese.


Divide cream cheese mixture among the custard cups. Bake in a 350 degree F oven for 18 to 20 minutes or until filling is set. Cool 10 minutes. Invert, if desired, and serve warm. Or cover and chill up to 24 hours; invert, if desired, and serve chilled. Serve with crackers, if desired.


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