Ingredients
- 14 cup plain breadcrumbs
- 3 (8 ounce) packages cream cheese
- softened
- 3 eggs
- 12 cup sour cream
- 2 tablespoons flour
- 1 12 teaspoons lemon zest
- 14 teaspoon salt
- 14 teaspoon pepper
- 4 ounces smoked salmon
- coarsely chopped
- 6 scallions
- thinly sliced
- 2 tablespoons fresh dill
- 1 tablespoon capers
- chopped (optional)
Instructions
- Heat oven to 325F Coat bottom and sides of an 8-in springform pan with nonstick spray.
- Add bread crumbs; tilt and rotate to cover bottom and sides with crumbs.
- Beat cream cheese in a large bowl with mixer on medium 1 minute, or just until smooth.
- Beat in eggs, 1 at a time, until just blended.
- Beat in sour cream, flour, zest, salt and pepper until combined.
- Stir in salmon, scallions and dill.
- Pour into prepared pan.
- Bake at 40 minutes or until center is just set.
- Remove pan to a wire rack to cool completely, then cover and move to a refrigerator.
- Shortly before serving, remove sides of pan, bring to room temperature and cut into wedges.
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