|12 ounces||Cream cheese, softened|
|½ pounds||Smoked salmon or Lox|
|2 tablespoons||Heavy cream|
|1½ teaspoon||Lemon juice|
|2 tablespoons||Granulated sugar|
|½ cup||Plain yogurt|
|¼ cup||Sour cream|
|1 tablespoon||Lemon juice|
|¼ cup||Minced chives|
|Diced red and yellow peppers green peppercorns, and fresh herbs for garnish|
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shal- lot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smal- ler pan pan with 1 inch of hot water.
Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat, 186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap Athens, Ga.
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