Title: Smoked Salmon Cheesecake
Categories: None
Yield: 1 Servings

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini