Spicy Smoked Salmon Cheesecake With Watercress Salad

           SPICY SMOKED SALMON CHEESECAKE WITH WATERCRESS SALAD
                            Chef Robert McGrath
                             Yield: 4 servings

INGREDIENTS                     WEIGHT/MEASURE
Golden buttery cracker crumbs       2 cups
Unsalted butter, melted             6 Tbsp.




Cornstarch                        1 1/2 Tbsp.
Cream cheese, softened              2 cups
Eggs                           4 Large/7 oz. [*]
Heavy cream                         1/2 cup
                                     1 cup
Coarsely chopped smoked salmon
Chopped chives                      2 Tbsp.

Chipotle sauce or hot pepper        1 Tbsp.
  sauce

Champagne vinegar                   1/4 cup
Extra virgin olive oil              2 Tbsp.
Chopped dill                        2 Tbsp.

Smoked salmon, thinly sliced         6 oz.
Topiko caviar                       2 Tbsp.
Watercress, washed                 2 bunches




INGREDIENTS                            METHOD
Golden buttery cracker crumbs          1. Preheat oven to 350[degrees]F. For
                                       cheesecake
Unsalted butter, melted                   crust, combine cracker crumbs and
                                       butter in a
                                          9-inch springform pan; mix well.
                                       Press the mixture
                                          evenly over the bottom and 1 inch
                                       up the sides.
                                          Bake 5 minutes; cool completely.
                                       Increase oven
                                          temperature to 375[degrees]F.
Cornstarch                             2. Mix cornstarch and cream cheese
                                       until smooth.
Cream cheese, softened
Eggs                                   3. Add the eggs and beat well.
Heavy cream                            4. Blend in cream, smoked salmon, and
                                       chives gradually.
                                          Stir in pepper sauce. Pour filling
                                       into the
Coarsely chopped smoked salmon            prepared crust.
Chopped chives                         5. Bake in oven until top is lightly
                                       browned and the
                                          filling is set around the edges,
                                       approximately 50
Chipotle sauce or hot pepper              to 55 minutes. Cover pan, if
                                       necessary, to prevent
  sauce                                   over-browning. Cool to room
                                       temperature for 1 hour;
                                          refrigerate several hours or
                                       overnight.
Champagne vinegar                      6. For vinaigtette, mix champagne
                                       vinegar, oil, and
Extra virgin olive oil                    dill. Add salt and pepper to taste.
                                       Refrigerate
Chopped dill                              if not used immediately.
                                       7. To serve, place a slice of the
                                       cheesecake off-center
Smoked salmon, thinly sliced              on a plate. Arrange 114 oz. of
                                       smoked salmon in
Topiko caviar                             waves on top of cheesecake and
                                       aprinkle with 1 1/2
Watercress, washed                        teaspoons caviar. Place one-half
                                       bunch watercress
                                          next to cheesecake and dress with
                                       dill
                                          vinaigrette. Serve immediately.


(*.)If using frozen or liquid whole egg product.

COPYRIGHT 1999 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2004 Gale Group