INGREDIENTS
Make 1 day ahead and refrigerate. Bring to room temperature and cut in thin wedges.
1/4 cup fine dry bread crumbs
1 large onion, chopped
3 Tbsp butter
3 large pkg cream cheese at room temperature
8 oz smoked salmon chopped
4 eggs
1 Tbsp lemon juice
3/4 tsp dried dill weed
DIRECTIONS
Sprinkle breadcrumbs into a greased 8″ spring form pan. Tilt and rotate to cover bottom and halfway up the sides. Refrigerate. In small skillet, cook onion in butter until tender. Remove from heat. In processor, process cream cheese until smooth. Add chopped salmon, eggs, cooked onion, lemon juice and dill. Process until completely smooth. Pour into prepared pan. Place in a larger deeper baking pan. Place in center of preheated 325 degree oven. Pour hot water halfway up the sides of spring form. Bake 1 hour and turn oven off. Cool in oven 1 hour with door slightly ajar. Remove pan from water and cool completely on rack. Refrigerate. Serves 16.