Ingredients:
- 1/2
cup
butter
- 2
cup
rich cracker crumbs (Ritz)
- 1
lb
cream cheese
- 1/2
cup
onion, diced fine
- 1
cup
sour cream
- 5
eggs
- 2
tablespoon
horseradish
- 3 or 4
drops Tabasco
- 1/2
teaspoon
salt
- 1/2
teaspoon
garlic powder
- 1
teaspoon
Worcestershire sauce
- 1
lb
smoked salmon, skinned, boned and cut into chunks
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Directions:
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Preheat oven to 325. Melt butter and combine with cracker crumbs. Stir until all crumbs are moistened. Press into a greased 9 inch spring form pan, one half of the mixture. Whip the cream cheese in food processor until smooth. Add all the remaining ingredients except salmon. Puree until smooth, stopping processor and stirring mixture once or twice. Add chunks of smoked salmon and pulse just enough to mince salmon throughout the cheese mixture. Pour into crust and spread evenly. Top with remaining buttered crumbs. Bake about 1 hour and 20 minutes. Let cool slightly. Place in refrigerator and chill overnight if possible. Unmold and decorate as desired.
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