Smoked salmon and Brie cheesecake



20 min


12 appetizer servings

* PLUS Cooking time: 5 minutes, Baking Time: 50 minutes


  • 1 thin leek
  • 1 cup julienned smoked salmon , about 125 g
  • 1 tbsp butter
  • 1/3 cup finely diced fennel , about 1/4 large bulb (optional)
  • 1 large garlic clove , minced
  • 1/4 cup dry white wine
  • 250-g block cream cheese , at room temperature
  • 250 g brie , chilled
  • 1/2 cup sour cream
  • 250-mL container 35% cream , about 1 cup
  • 4 eggs
  • 1/3 cup chopped fresh dill , or 3/4 tsp dried dill


  • Preheat oven to 300F (150C). Butter bottom and sides of a 9-inch (23-cm) springform pan. Line bottom with parchment paper or buttered waxed paper. Slice off and discard dark green part of leek. Slice leek horizontally. Separate outer leaves and run under cold water to wash away grit. Slice off root end, then finely dice leek. Measure out no more than 1/2 cup (125 mL). Dice salmon into 1/2-inch (1-cm) pieces.
  • Melt butter in a large frying pan set over medium-high heat. Add leek, fennel, if using, and garlic. Stir often for 3 minutes. Add wine. Stir often until almost all is evaporated, from 2 to 5 minutes. Turn into a large bowl.
  • Cut cream cheese into 1/2-inch (1-cm) cubes. Slice rind from Brie and discard. Cut brie into 1/2-inch (1-cm) cubes. Brie cubes should measure about 1 cup (250 mL). In a food processor, whirl cheeses with sour cream and whipping cream, scraping down sides of bowl as needed, just until smooth. Add eggs and whirl, just until blended. Do not overmix. Stir into leek mixture until evenly distributed. Stir in salmon and dill, just until evenly mixed.
  • Turn mixture into prepared pan and smooth surface. Bake in centre of 300F (150C) oven until golden on top and centre seems set when jiggled, from 50 to 60 minutes. Place on a rack. To keep centre from splitting, after cheesecake has been out of oven 5 minutes, run a knife around inside edge of pan but do not remove ring. Cool cheesecake in pan on a rack for at least 15 minutes before cutting. Then remove ring from pan and serve cheesecake warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 250,
  • Protein
  • 9.1 g,
  • Carbohydrates
  • 2.2 g,
  • Fat
  • 22.9 g,
  • Sodium
  • 267 mg.

Leek, fennel, salmon and white wine come together in this delicate creamy cheesecake. I adapted this brilliant creation from Sean Kettly, sous-chef at the Prince George Hotel in Halifax.

Make ahead

Refrigerate baked cheesecake, covered, for up to 2 days. Then microwave, uncovered, on low until just warm to the touch. Or freeze cheesecake, defrost in the refrigerator overnight, then warm in a microwave.