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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Can be made through step 3 up to 3 days in advance. Ingredients:
1/4 cup plain breadcrumbs |
3 (8 ounce) packages cream cheese, softened |
3 eggs |
1/2 cup sour cream |
2 tablespoons flour |
1 1/2 teaspoons lemon zest |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 ounces smoked salmon, coarsely chopped |
6 scallions, thinly sliced |
2 tablespoons fresh dill |
1 tablespoon capers, chopped (optional) |
Directions:
1. Heat oven to 325°F Coat bottom and sides of an 8-in springform pan with nonstick spray. Add bread crumbs; tilt and rotate to cover bottom and sides with crumbs.
2. Beat cream cheese in a large bowl with mixer on medium 1 minute, or just until smooth. Beat in eggs, 1 at a time, until just blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions and dill. Pour into prepared pan.
3. Bake at 40 minutes or until center is just set. Remove pan to a wire rack to cool completely, then cover and move to a refrigerator.
4. Shortly before serving, remove sides of pan, bring to room temperature and cut into wedges.
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