Recipe: Smoked Salmon and Cheese Mold with Savory Crumb Crust

SMOKED SALMON & CHEESE MOLD
Source: "Cheesecakes Sweet & Savory", by Barbara Maher, 1985 Hennerwood Publications Limited. Pp. 69

3 eggs separated
1 cup milk
1 envelope unflavored gelatin
3 tb water
1 8 ounce pkg. Neufchatel cheese or cream cheese, room temperature
1 tb lemon juice
1/2 tsp ground pepper
8 ounces smoked salmon, diced
2 tb minced onion
1/2 cup whipping cream
1 recipe Savory Crumb Base (recipe follows)

Garnish:
8 pimento stuffed olives
Smoked salmon strips
Endive

Oil a 1 quart fish shaped mold. Combine egg yolks & milk in a medium bowl over a pan of simmering water. Cook stirring, until mixture thickens. Place bowl in a pan or sink of cold water to cool slightly. In a small saucepan, combine gelatin & water. Stir well; let stand 3 minutes. Stir over low heat until gelatin dissolves; cool to room temperature. Beat cheese, lemon juice & pepper into cooled egg mixture. Stir in cooled gelatin. Fold in smoked salmon & onion; refrigerate until mixture mounds when dropped from a spoon. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into chilled mixture. In a medium bowl, beat cream until soft peaks form; fold into chilled mixture. Pour mixture into oiled mold; refrigerate 1 hour. Prepare crumb base as directed. Press crumb mixture on top of chilled mold. Refrigerate 3 to 4 hours or until served. To serve: place a serving plate over top of the mold; invert. Rinse a towel under hot running water; wring dry. Wrap hot towel around outside of mold. Let stand 10 to 15 seconds. Carefully remove mold. Return to refrigerator 15 minutes to firm up. Garnish with stuffed olives, smoked salmon & endive. Makes 8 servings.

Savory Crumb Base:
2 cups fresh white bread crumbs, toasted
1 -2 tb. freshly chopped parsley
6 tb butter, melted

In a medium bowl, combine bread crumbs, parsley & butter until blended. Press lightly onto chilled cheesecake. Refrigerate 3 to 4 hours or overnight.