salmon cheese cake

Denise says:

This is the ideal Shavuot Yom Tovv lunch recipe as it needs to be made in advance and is perfect served cold with salad.  If you love smoked salmon and cream cheese together, then this is your dish! Flavoured with some fresh dill and spring onions, the colours will shine through as your slice.

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Serves: 10 – 12


  • 100g grated Parmesan / cheddar cheese
  • 250g fresh breadcrumbs – lightly toasted
  • 120g unsalted butter at room temperature
  • 1 tablespoon olive oil
  • 5 spring onions – trimmed and thinly sliced
  • 1 clove garlic – peeled and finely chopped
  • 750g cream cheese
  • 5 eggs
  • 350g smoked salmon
  • 3 tablespoons fresh dill – chopped
  • 450g fresh salmon – cooked and flaked
  • Zest of 1 lemon and juice of ½
  • Pinch of cayenne pepper


  • Sprigs of fresh dill
  • Roughly chopped smoked salmon pieces
  • 1 lemon – cut into thin slices


    1. Preheat the oven to 200°C/ 400 F/ Gas mark 6. Grease and line a 22cm loose based cake tin.
    2. Combine cheese, breadcrumbs and butter, then press onto base of pan. Bake for 12-15 minutes or until golden. Allow to cool.
    3. Heat oil in a frying pan over medium heat. Cook spring onions and garlic for 1-2 minutes until soft. Cool.
    4. Place cream cheese in a food processor with eggs, and process until very smooth.
    5. Transfer to a bowl, then stir in onion mixture, smoked salmon, dill, fresh fish, zest, juice and cayenne.
    6. Spread mixture evenly into the prepared cake tin.
    7. Bake for 1 hour or until golden and cooked through. Leave to cool.

To serve the stylish way: Slice and garnish with sprigs of fresh dill, smoked salmon and sliced lemon and a dusting of black pepper.