Smoked Salmon Mini-Cheesecakes
"Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. ."
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
72 6 dozen
- Serves:
- 72
ingredients
- 1 lb wild caught alaskan smoked salmon, diced fine
- 1 medium yellow onion, diced fine
- 3 (8 ounce) packages cream cheese, softened
- 6 ounces feta cheese, crumbled
- 1⁄2 cup sour cream
- 3⁄4 cup milk
- 4 eggs
- 1 tablespoon dried dill weed
- 2 teaspoons salt
- 1 dash Worcestershire sauce
- 3 frozen pie crusts, thawed
- nonstick cooking spray
-
Garnish
- 1 (3 ounce) jar small capers, well-drained or 2 baby seedless English cucumbers, sliced paper-thin
directions
- Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
- Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
- When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
- Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.
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Reviews
-
You can't go wrong with wild-caught smoked salmon, and these creamy creations are addictive! I had a smallish brunch gathering, but I made the whole recipe to freeze the extras for another time. I love that everyting is easy about this! Ingredients are easy to come by, process is simple, and by using a frozen pie crust the hardest part is done. Well done, Dilettante! I'll be makng this again and again. Made for PAC Fall 09
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<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five! There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper). I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers. I still kind of miss those! I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p>
<p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good. I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there. Sometimes I do my best menu-planning while strolling along the sidewalk!</p>
<p>My married daughter in San Antonio got my cooking gene for sure. We love nothing better than getting in the kitchen together when I visit her, or when she comes home. Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus. She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p>
<p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors. I'm happy to do the appetizers and sides in the INDOOR kitchen!</p>
<p>I love Italy and France, and have many recipes scribbled on napkins from my trips there. I'm in an Italian study group, and the six of us enjoy getting together and trying recipes. My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p>
<p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
