Uses for Nova Lox?
I have happened to come into a whole bunch of cold smoked salmon. Any suggestions for using it, other than omelets and bagels?
smoked salmon cheesecake (although this would work best if you also happened to come into a whole bunch of boursin cheese, as well!
Savory Smoked Salmon Cheesecake
1 cup rye bread crumbs (about 2 1/2 slices rye bread processed to crumbs)
2 tbl butter, melted
5 (5.2 oz) packages garlic and fine herbs cheese
2 egg yolks
1 cup sour cream
1 tbl fresh lemon juice
1/2 lb thin sliced smoke salmon, cut crosswise into thin strips, plus more for garnish
1 tbl fine chopped fresh dill plus dill springs for garnish
1/2 tsp fine grated lemon peel
cucumber slices for garnish
In a small bowl, mix together bread crumbs and butter, press into bottom of a 9 inch springform pan. Bake in preheated 350 degree over 10-12 minutes or until lightly crisped and golden. Remove from oven and reduce oven temperature to 300 degrees.
Meanwhile in a nonreactive large bowl, with electric mixer, beat cheese 2 minutes 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 mixture into prepared pan and bake 40 to 50 minutes or until cheese is set in the center. Cool completely on a wire rack. Cover and refrigerate over night.
To serve, remove side of springboard pan. Garnish with additional smoked salmon (in curls), cucumber slices and dill sprigs.
Makes about 12 servings.
Try this wonderful smoke salmon cheesecake that I clipped out of the Boston Globe, in 1994! I've made it and always got raves, plus it freezes reasonably well if you have leftovers.
This crustless cheesecake, from Jewish Cooking in America, by Joan Nathan (Knopf), contains all the creamy ingredients that might be spread on a bagel.
4 1/2 tablespoons unsalted butter
1/2 cup dry white bread crumbs
3/4 cup grated Gruyere cheese
1 cup chopped fresh dill
1 small onion, finely chopped
3 1/2 8-ounce packages (28 ounces total) cream cheese, at room temperature
4 large eggs
1 cup heavy cream
1/2 pound smoked salmon, coarsely chopped
Freshly ground black pepper, to taste
Pitted black olives (for garnish)
Extra dill sprigs (to decorate)
Bagel chips (for serving)
Have on hand a 9-inch springform pan. Use 1 1/2 tablespoons of the butter to grease the pan.
Combine the bread crumbs with 1/4 cup of the Gruyere and 1 tablespoon of the dill. Coat the bottom and sides of the pan with the bread-crumb mixture. Wrap foil around the bottom and the outside of the pan.
In a skillet, over medium heat, melt the remaining 3 tablespoons of butter. Add the onion and saute over low heat for 10 minutes or until it is soft but not brown. Set it aside to cool.
In the bowl of an electric mixer, beat the cream cheese until light. Add the eggs, one by one, and then the cream. When the mixture is thoroughly blended, remove the beaters from the bowl and fold in the sauteed onions with the salmon, remaining Gruyere, and remaining dill. Add plenty of black pepper.
Set the oven at 325 degrees. Pour the batter into the prepared pan and set it in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform.
Transfer the cheesecake to the oven and bake it for 40 to 50 minutes or until it is just set on the top -- shake the springform from side to side gently to test this.
Without removing the cheesecake or its water bath, turn the oven off and prop the door open with a wooden spoon. Let the cheesecake sit for 1 hour, then transfer the cake in the roasting pan to a rack set on the counter. Cool for at least 2 hours, then remove it from the water and transfer to the refrigerator. Leave it there overnight.
To serve: Slide a knife around the sides of the cheesecake and open the clamp on the pan. Using a large metal spatula, slide the cheesecake onto a flat platter and garnish with olives and dill. Serve with bagel chips.
Wrap grilled asparagus with salmon. Drizzle with lemon-chive vinaigrette
Chop and add to deviled eggs or egg salad (don't forget the dill!)
Top on rice and avocado for sushi
Add with bacon to Marcus Samuelsson's gravlax club sandwich