Nova-Style Smoked Wild Salmon Cheesecake


  • 1 1/4 cups water crackers, crushed
  • 7 tablespoons butter, melted
  • 1 1/2 pounds SeaBear Smoked Salmon, cut into thin strips
  • 1/3 cup green bell pepper, minced
  • 1/3 cup red bell pepper, minced
  • 1/2 cup onions, minced
  • 1 teaspoon garlic, minced
  • 1 pound cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 4 large eggs
  • 1/3 cup milk
  • 5oz Gruyere cheese, grated
  • 1/4 cup fresh dill, chopped


  1. Combine cracker crumbs and 4 tablespoons butter; press mixture onto the bottom of a 9" springform pan; reserve.
  2. Saute salmon, peppers, onions and garlic in remaining butter for 4 minutes; reserve.
  3. Combine cream cheese and mayonnaise; beat until fluffy. Add eggs one at a time; beat well. Gradually add milk; stir until well blended. Stir in cheese, dill and reserved salmon mixture; pour into reserved crust.
  4. Bake at 300F for 1 1/2 hours or until set; turn off heat and allow cake to cool in oven 1 hour. Refrigerate overnight; serve chilled.
Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio.

Winning Recipe in SeaBear's online Smoked Salmon Recipe Contest. Submitted by Ron Youmans, Seattle, Washington

Serves 12.

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