Cold Smoked Salmon with Dill on Rye Crisp

I have never really considered myself to be someone who loves fish.  I like to eat it from time to time, but it is not something I am always crazy about because I have had some not so great fish.  I remember being about 9 years old when someone gave me some smoked fish.  I had never had it before, and I can't even remember who gave it to me.  I never had it again until much later on a trip to Norway.  My friend bought some smoked mackerel.  I loved it.  A couple of years ago when I returned to visit the same friend she asked what I wanted to eat while I was there and that was one of the things that I had to have!  On to salmon....I like it baked, broiled, grilled.  Then I discovered cold smoked salmon....my love of smoke mixed with a different fish....and again I was in love.

Yesterday, I hosted a Christmas brunch based on my half Scandinavian part.  Cold smoked salmon was one of the appetizers that I made.  It is simple to assemble and the flavors are outstanding.  Nothing says Scandinavia like dill and salmon.

Cold Smoked Salmon with dill on Rye Crisp
Rye Crisp - I used 9 rounds broken into halves
Neufchatel cheese (6-8 ounces)  (You can use cream cheese if you prefer.)
Fresh dill, finely chopped (reserve some sprigs for the top garnish)
English cucumber, thinly sliced
Cold smoked salmon (about 3.5 ounces)

Put the Neufchatel cheese into a small bowl.  Add the finely chopped dill.  Mix until incorporated throughout.  Place rye crisps onto a plate.  Spread dill and neufchatel cheese mixture onto each crisp.  Place finely sliced cucumber on top of the cheese.  Place a piece of cold smoked salmon on top.  Garnish with a little piece of dill.  Keep chilled until serving.  (Don't leave it too long in the refrigerator or else the cracker will not stay crisp.)  Eat and enjoy.

Cheesecake

There are so many recipes for cheesecake out there, but essentially they have the same ingredients with variations in the flavor, the different crusts you can make as well as how to actually bake them.  I used to make cheesecakes regularly, especially when I lived in Germany and had different options due to different types of cheese available.  I am lazy when it comes to actually baking the cheesecake, so I don't use a water bath, but if you decide to use one, the cheesecake will not crack like mine does and it also keeps the text more consistent.  Both methods work, but depending on time and desire, pick which you would rather do.

Being that I have made so many cheesecakes in the past, I don't really follow a recipe.  I did read about 3 recipes before I made this particular one only because I didn't want to miss an ingredient that I used to use.  I nearly did forget to add the sugar, but remembered in the nick of time.

At any rate....
Cheesecake

For the crust:
about 1.5 to 2 cups of graham crackers crumbs
about 1/2 cup sugar
5 Tablespoons butter (note: I always use unsalted butter)

Mix together well and pat into a spring form pan.

For the filling:
4 8oz packages of cream cheese
4 eggs
2 Dessert spoons sour cream
1 cup heavy cream
1/4 to 1/2 cup milk
1/2 cup - 3/4 cup sugar
Vanilla extract (about 1/2 teaspoon to 1 teaspoon)

Mix all the filling ingredients until smooth.  All ingredients should be at room temperature to ensure maximum smoothness.  Heat the oven to 350-375 F.  Pour the filling on top of the pressed crust.  Smooth the top.  Bake for about 1 hour 20 minutes, or until center is set.  Remove from oven and cool.  When cool release from the spring form pan.  Refrigerate overnight and serve chilled.