Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Cream cheese, softened
1/2 lb Smoked salmon or Lox
3 Eggs
1/2 Shallot, minced
2 tb Heavy cream
1 1/2 ts Lemon juice
pn Salt
pn White pepper
2 tb Granulated sugar

------------------------YOGURT SAUCE-----------------------------
1/2 c Plain yogurt
1/4 c Sour cream
1 tb Lemon juice
pn Salt
pn White pepper
1/4 c Minced chives
Diced red and yellow peppers
-green peppercorns, and
-fresh herbs for garnish

Preheat oven to 350 degrees. In mixer bowl, whip cheese until very
soft. In food processor, puree salmon to paste; add eggs one at a
time and the shal- lot. Place salmon mixture in bowl; mix in cream,
lemon juice, salt, pepper and sugar; blend well. Fold into whipped
cream cheese. Pour into buttered 7- or 8-inch springform pan. Place
filled pan in larger baking pan; surround smal- ler pan pan with 1
inch of hot water. Bake 25 to 30 minutes or until knife inserted
off-center comes out clean. Remove pan from water, cool to room temp-
erature, about 1 hour, then chill at least 2 hours.

Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream,
lemon juice, salt, white pepper, chives and green onion. Chill 2
hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6
plates, place wedge on each; garnish with peppers, peppercorn, and
fresh herbs.

Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat,
186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap
Athens, Ga.

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