- Serves 4 -
2 cups French bread cubes or breadcrumbs
1/2 cup toasted walnuts
1/2 cup melted butter
1/2 cup + 1/2lb (220g) Gruyère or Swiss cheese, grated
1 tblsp fresh fennel leaves, minced
1 onion, chopped
3 tblsp butter
1 3/4 lb (0.8kg) cream cheese
1/3 cup whipping cream
1/2 tsp salt
1/4 tsp pepper
1/2 lb (220g) Burren smoked Irish Organic Salmon, cut into little pieces
+ more for garnish
Preheat the oven at 350°F / 180°C. Combine bread(crumbs), walnuts, 1/2 cup grated cheese and the fennel in a food processor with a blade. Chop, then add melted butter. Press onto bottom and sides of a greased spring-form pan. Refrigerate.
Saute chopped onion in butter until tender. Cream the cream cheese in the food processor. Mix in onion, 1/2lb cheese, whipped cream, salt and pepper. Add eggs, one at a time, beating briefly after each addition. Fold in the salmon.
Pour the mix into the crust. Place the spring-form pan onto a baking tray to catch the butter from the crust. Bake for 45 minutes until firm in the middle. Garnish with fresh fennel sprigs and some extra slices of smoked salmon. Bon appetit!