Smoked salmon cheesecake - A recipe by Italian Notes (2024)

FAQs

What cheese goes with smoked salmon? ›

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!)

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

There are several types of crackers that work exceptionally well with smoked salmon, each of which can offer a unique taste and texture experience. For a subtle and nutty flavor, try pairing smoked salmon with whole-grain crackers.

Fresh goat cheese with chives mixed in would probably go well too. I will third the goat cheese suggestion. Also, mascarpone, while very similar to cream cheese (is there a difference?), with some chopped capers and lemon zest complements the richness of the salmon nicely.

Cream cheese, capers, and smoked salmon is a classic combination that works as well as an appetizer as it does for breakfast.

Surprisingly, this rich food won't clog your arteries. In fact, the reverse is true: Smoked salmon is low in saturated fat, full of nutrients like protein, omega-3 fatty acids and vitamins, and benefits your health in multiple ways.

Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers.

Can dogs eat smoked salmon? Smoked salmon is cured, rather than cooked. For this reason, it's not cooked well enough for our dogs and should be avoided. Similarly, salt is added to smoked salmon and this isn't good for your dog either.

Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you'd like to try another technique that doesn't require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it's done here) or purchase a silicone wrap for your pan.

What do Germans typically eat with their smoked salmon? ›

Smoked fish is served cold. Germans typically have it with some white bread or with a side of boiled potatoes.

One popular wood chip option is alder, known for its mild flavor profile that complements the delicate flavor of salmon. For those looking for a stronger smoky taste, hickory wood chips are a great choice. Mesquite wood chips are also popular, adding a sweet and nutty flavor to the salmon.

Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life.

We like to start with the cheese because it anchors the board. We used Goat Cheese, Smoked Gouda, Garlic and Herb Spreadable Cheese, Swiss, Cheddar and Colby (Blue cheese would also pair well).

“Buttery cheeses like Champlain Valley Organic Triple Cream also go well, as does a tart young chèvre.” Risoli's favorite match: “Toggenburger Nidelchas—a supple, Swiss washed-rind cheese.” Classic smoked salmon, Risoli adds, “was by far the most versatile fish, marrying well with a variety of cheeses.”

It's Delicious! Don't believe the stigma—fish and cheese can go together quite well.