Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 cups 125g / 4.4oz Julienned onions

  3. 1 cup 146g / 5.1oz Bread crumbs

  4. 1 cup 237ml Grated Parmesan

  5. 1/2 cup 99g / 3 1/2oz Butter - melted

  6. 1 3/4 lbs 794g / 28oz Cream cheese - room temperature

  7. (3 1/2 eight-ounce packages)

  8. 4 Eggs

  9. 1/2 cup 118ml Heavy cream

  10. 1 cup 146g / 5.1oz Grated smoked Gouda cheese

  11. 1 lb 454g / 16oz Smoked sturgeon

  12. 2 teaspoons 10ml Salt

  13. Lemon-chive mayonnaise - for serving

  14. Chives - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste.

  3. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan.

  4. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives.

  5. This recipe yields 8 to 10 Servings.


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