Ingredients
2/3 cup chopped roasted red pepper
½ cup chopped onion
1 tbsp minced garlic
1 tbsp olive oil
2 8-oz packages cream cheese, softened
3 eggs
½ cup Parmesan cheese, grated
1 tsp Worcestershire sauce
6-8 drops Tabasco sauce
2 tbsp flour
½ tsp salt
6 ounces nova lox, finely chopped
½ cup green onions, chopped
Buttery-cracker pecan crust
Preparation
Saute red pepper, onion, and garlic in oil in medium pan until tender; cool. Beat cream cheese in large bowl until fluffy; beat in eggs.
Beat in Parmesan, Worchestershire sauce, Tabasco, flour and salt. Mix cooled onion mixture, salmon and green onions; pour into Buttery-Cracker Pecan Crusts. Bake at 325 for 25 minutes or until set. Refrigerate overnight.
Buttery Cracker-Pecan Crust
3 cups butter-flavored club crackers
2/3 cups chopped pecans
1 cup butter
Combine in paper-lined muffin pans. Makes 18 cups.
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What? Salmon cheesecake? This is blowing my mind!! Creative genius.