Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Salmon and Dill Cheesecake (Break-the-Fast)
Smoked Salmon and Dill Cheesecake (Break-the-Fast) Eileen Goltz | Dairy
9 hours, 15 minutes
25 minutes
8 hours
50 minutes

This is a great make-ahead dish that is perfect for a break-the-fast meal.

Ingredients
  • 3 slices of rye bread, crumbled
  • 2 Tablespoons butter, melted
  • 1½ lb. soft cheese with garlic and herbs (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

Instructions
  1. Preheat oven to 350°F.
  2. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10 to 12 minutes or until lightly crisped and golden.
  3. Reduce oven temperature to 300°F.
  4. In the bowl of a food processor, process the herb cheese until very smooth.
  5. Add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently fold in salmon, dill and lemon peel.
  6. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre.
  7. Cool and then chill overnight.
  8. To Serve: Remove from springform pan and garnish with smoked salmon curls, cucumber slices, and dill sprigs. Alternatively, you can top with caviar and additional smoked salmon.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.