Recipe adapted From "NEW New Orleans Cooking" by Emeril Lagasse
1 cup grated Parmigiano-Reggiano cheese
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence - (I used pepper & chopped dill instead)
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
(I used the chunk smoked salmon from Costco)
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
Juice of one lemon
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
(I skipped this because I didn't think it needed any)
Preheat the oven to 350°F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan.
In a sauté pan, over medium heat, heat the olive oil. When the olive is hot, add the onions and peppers. Season the mixture with Essence. Sauté the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time.
Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turning into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon (flaked) and parsley into the cheese mixture. reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Yield: 16 servings
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