Cheesecake ( smoked salmon )

Yield: 1 Servings

Measure Ingredient
12 ounces Cream cheese, softened
½ pounds Smoked salmon or Lox
3 \N Eggs
½ \N Shallot, minced
2 tablespoons Heavy cream
1½ teaspoon Lemon juice
\N pinch Salt
\N pinch White pepper
2 tablespoons Granulated sugar
½ cup Plain yogurt
¼ cup Sour cream
1 tablespoon Lemon juice
\N pinch Salt
\N pinch White pepper
¼ cup Minced chives
\N \N Diced red and yellow peppers green peppercorns, and fresh herbs for garnish

YOGURT SAUCE

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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