- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- 4 tablespoons butter (softened)
- 3 packages cream cheese
- 3 eggs
- 1/3 cup heavy cream
- 1 cup shredded semi-soft, mild cheese like Havarti or Fontina
- 1 cup smoked or kippered salmon
- 1 medium shallot
Lightly dust a greased, 9 inch springform pan with some of the breadcrumbs. Combine remaining breadcrumbs, parmesan and butter. Press mixture into bottom of pan. Finely dice and lightly sauté the shallots.
In a large mixing bowl, combine well the softened cream cheese, shredded cheese and cream. Add beaten eggs and mix well. Break up the salmon and fold the salmon and shallots to the mix. Spoon mixture into pan and bake for 40-50 minutes in a 350 F oven.
Serve warm, or refrigerate overnight and serve chilled.