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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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This is my ghetto adeptation of Jeffery Nathan's Smoked Salmon Cheesecake. I've never had much luck with making cheesecake so I've reworked it into a biscuit recepe. Never actually tried it, so the measurements and cooking time may need tweeking. Read more . By all means, try it, perfect it, and let me know how it turns out!! Ingredients:
8 oz smoked salmon, or smoked salmon scraps, chopped |
2 1/2 cups bisquick + more for kneading |
2/3 cup heavy cream |
2 tbspns margarine |
3 tbspns grated parmesan or parmesan/ramano mix cheese |
1/3 cup onion, diced |
1/3 cup red bell pepper, diced |
1/3 cup green bell pepper, diced |
1 tspn kosher salt |
1/2 tspn ground black pepper |
2 tbspns fresh dill, chopped |
1/2 cup shredded havarti cheese |
optional: cherry tomatoes, frisee and/or red caviar for garnish |
Directions:
1. Using 1 tbspn of the margarine, sautee the onion and bell peppers over medium-high flame until soft, 5-7 minutes. Shut off heat and let cool.
2. Preheat oven to 400F.
3. In a large mixing bowl, combine the rest of the ingredients and mix until dough forms.
4. Add the sauteed ingredients when cooled and knead into dough on clean surface sprinkled with more bisquick.
5. Seperate into 9 balls and flatten with fingers. (They can make more but they'll be smaller, which is fine)
6. Place on ungreased, foil-lined baking sheet.
7. Bake at 400F for 15-20 minutes or until golden brown.
8. Serve warm and garnish with cherry tomatoes. If you wanna get really fancy, you could serve it with red caviar and garnish with Frisee.
9. If desired, you may substitute the Havarti cheese for Swiss.
10. Buy Jeffery Nathan's book, because he's da man.
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