This is a great make-ahead dish that is perfect for break the fast.
3 slices of rye bread, crumbled
2 tablespoons butter, melted
11/2 lb soft cheese with garlic and herbs (I like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 tablespoon fresh lemon juice
1 lb thinly sliced smoked salmon, cut crosswise into thin strips
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon peel
Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.