Smoked Salmon Cheesecake Appetizer

T'is the season for appetizers! Well, almost. Thanksgiving, Christmas and New Years mean a lot of entertaining for our family and having a few delicious appetizers up my sleeve is a lifesaver! I've been craving a salmon, cream cheese mixture lately so it's only natural I would start the 09' holiday recipe season with this one.

You might have to make adjustments to the onion for carb count (or if you just don't like the taste of onions) but otherwise, it's not only delicious and elegant for everyone, but the low-carb crowd can enjoy as well as long as it's served with an almond cracker or cheese chips.

Smoked Salmon Cheesecake

1 1/2 cups almond flour
5 Tbsp unsalted butter, melted
1/2 cup Swiss or Gruyere Cheese, grated

1 onion, chopped
3 tablespoons butter
1-3/4 lb. cream cheese
1/2 lb. Swiss cheese, grated
1/3 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/2 lb. smoked salmon

Preheat oven to 325°F. Mix all crust ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan). Bake for 10 minutes. Refrigerate for 1 hour.

Saute onion in butter until tender. Cream the cream cheese. Beat in onion, Swiss, whipped cream, salt and pepper. Add eggs, one at a time, beating briefly after each addition. Fold in salmon. Pour into crust. Bake at 350°F for 45 minutes.

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