Savory Smoked Salmon ‘Cheesecake’

savory smoked salmon and smoked Gouda cheesecake

This Savory Smoked Salmon ‘Cheesecake’ is a unique and delicious appetizer for any occasion, it’s guaranteed to be the hit of the party!

*This post is sponsored by Morey’s Seafood ~ thank you for supporting me and the brands I work with ~ I promise to bring you only the very best!

savory smoked salmon cheesecake

Heads up everybody, this smoked salmon ‘cheesecake’ is a-mazing. I think it’s got everything you could ever want in an appetizer – great looks, personality, a wonderful smoky flavor, and you can spread it on a cracker! What’s more, it travels well, freezes well, and wows everybody who tastes it. Try it once and I bet it’ll become ‘the thing you bring’ to every party going forward. You’ll be famous for it, mark my words. Go ahead, claim it as your own, no one needs to know you found it here, I won’t tell. I adapted it from Cynthia, at What A Girl Eats, who’s made it every Christmas for years. It’s that kind of recipe, once you try it, you’ll want to make it your signature dish.

smoked salmon and smoked gouda cheese baked up in a savory cheesecake

This is perfect for any occasion, but since Valentine’s Day is just around the corner, that’s what I was thinking about. I made it in two small sized cheesecake pans, each 4 1/2 inches in diameter. I figure you can eat the first one and freeze the second for a later rendezvous. The recipe is easy to put together, and the concept is fun. The name alone….savory smoked salmon cheesecake…lets you know this is seriously sensuous stuff.

smoked salmon cheesecake

The ingredients really speak for themselves…smoked salmon, smoked Gouda cheese, shallots, cream cheese, lemon and dill are the main players. A couple of eggs bind it all together. It’s simple straightforward comfort food, packaged as a fancy appetizer…brilliant. I used Wild Smoked Keta Salmon from Morey’s Fine Fish and Seafood, which is naturally hickory smoked, and the flavor is just perfect for this cheesecake. The fish has a firm texture, too, which is important, because you want the finished cheesecake to have obvious bits of that glorious pink salmon throughout. Just pulse it lightly in a food processor for the right texture. The smokey flavor of the salmon is enhanced by the smoked Gouda cheese, and the whole experience is lovely.

making smoked salmon cheesecakes

The cheesecakes bake gently in a low oven, and a water bath helps everything cook evenly, just like you would do with a dessert cheesecake. I cooked them until there was no more jiggling and the center felt firm to the touch, about 50 minutes.

savory smoked salmon and smoked gouda cheesecake

I blended sour cream and lemon juice for the topping which gives it a nice zing. You can decorate the cake any way you like, but I think it lends itself to sprigs of dill and tiny blossoms from the yard.

savory smoked wild salmon cheesecake appetizer

Absolutely change out the salmon for another smoked fish like trout or whitefish. Switch out the Gouda for Jarlsberg, Swiss, or really anything you like. Make it your own, after all, you’re going to be famous for it ๐Ÿ™‚

smoked salmon cheesecake with crackers

Cut the ‘cake’ into small wedges and spread on good crackers. It has a soft pate, or mousse-like consistency, and there are nice chunks of salmon and little bits of shallot and dill throughout. Be sure to serve little slices of lemon along with it so everybody can squeeze a bit of juice onto each bite. I’m getting hungry just thinking about it!

savory smoked salmon cheesecake

Morey’s has been fishing sustainably and environmentally responsibly since 1937, and that’s important to me since we all have choices when it comes to what we buy and eat. Morey’s smoked and frozen fish comes in so handy when I don’t have the time to go out and buy fresh fish for dinner. I keep a couple of packages of smoked fish in the freezer for this cheesecake, but also for quick pasta and egg dishes. Grant likes to eat it plain, with cream cheese and crackers. You can find their products in national and regional grocery store chains.

Reader Rave ~

“Sue, this is a fantastic dish even though I had to use ordinary Gouda and farmed smoked salmon topped with my homemade sour cream! It is a very gentle appetizer which I served it yesterday on Christmas Day with a glass of bubbly. I will do it again, this time as you suggested with trout and serve a wedge as an entree with a delicate leafy salad and a lemony dressing.
Thank you for this recipe, it is just so terribly incredibly right!.โ€ ~ Alexandra

savory smoked salmon and smoked Gouda cheesecake
3.37 from 11 votes

Savory Smoked Salmon Cheesecake

Author Sue Moran



  • 1/4 cup panko or Japanese, breadcrumbs (or regular breadcrumbs)
  • 1 tsp finely minced fresh dill
  • 1 Tbsp finely grated smoked Gouda cheese
  • butter for greasing the pans


  • 1 Tbsp butter
  • 1 large shallot peeled and minced
  • an 8-oz package of cream cheese
  • 2 large eggs
  • 1/2 cup grated Smoked Gouda cheese
  • 1 Tbsp finely minced dill
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • a 4.5 oz package of Morey's Wild Smoked Salmon

sour cream topping

  • 1 cup sour cream
  • juice of 1 lemon


  • Preheat the oven to 325F
  • Butter 2 small cheesecake pans (mine are 4.5 inches in diameter) and wrap the bottoms and sides with foil to prevent leakage in the water bath.
  • Mix the bread crumbs with the tablespoon of cheese and dill, use your fingers to lightly toss them to combine. Coat the bottom and sides of each pan with the mixture. Sprinkle any remaining crumbs along the bottom of each pan.
  • Meanwhile melt the butter in a skillet and saute the shallots for about 5 minutes until they are translucent. Set aside to cool.
  • Put the cream cheese in the bowl of a food processor and run the machine briefly to soften it. Blend in the eggs and process until well combined.
  • Add the cooled shallots, smoked Gouda, dill, salt, and lemon juice to the bowl and pulse several times to combine.
  • Add the smoked salmon to the bowl, breaking it up into large chunks as you add it. Pulse the machine a few more times, just until everything is well combined but not pureed. You want a little bit of texture in the mixture.
  • Divide the mixture evenly between the two pans, smoothing over the top with a flat knife.
  • Set the pans in a baking dish. Pour an inch or two of hot water into the baking dish to form a water bath.
  • Bake the cheesecakes for about 50 minutes, or until they are no longer jiggly in the center and the tops feel firm.
  • Let the cheesecakes cool before removing them from the pans and 'frosting.
  • Make the sour cream topping by whisking together the sour cream and lemon juice. Spread over the top of the cooled cheesecakes.
  • Decorate the cakes with some sprigs of fresh dill and tiny blossoms. Serve with crackers and lemon wedges.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning this Savory Smoked Salmon ‘Cheesecake’!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Nikki Moranville
    January 30, 2020 at 9:32 pm

    Made a test run with this today. Ate one. Froze one. Yep. Heading to the Super Bowl on Sunday! De-lish!

    • Reply
      February 1, 2020 at 9:09 am

      Yay! Hope your team wins ๐Ÿ™‚

  • Reply
    May 31, 2018 at 6:58 pm

    This looks delish! Can it be made a day ahead of serving?

    • Reply
      May 31, 2018 at 8:05 pm

      Sure, I think it will hold up just fine.

  • Reply
    April 1, 2016 at 11:22 am

    This complete genius, I love it and wil be making it soon.

  • Reply
    December 27, 2015 at 9:22 am

    Looks and sounds like a wonderful treat. Looking forward to your new, inspiring ideas for next year, Happy Holidays, dear Sue!

  • Reply
    December 26, 2015 at 12:49 pm

    Sue, this is a fantastic dish even though I had to use ordinary Gouda and farmed smoked salmon topped with my homemade sour cream! It is a very gentle appetizer which I served it yesterday on Christmas Day with a glass of bubbly. I will do it again, this time as you suggested with trout and serve a wedge as an entre with a delicate leafy salad and a lemony dressing.
    Thank you for this recipe, it is just so terribly incredibly right!

    • Reply
      December 26, 2015 at 2:29 pm

      Thanks so much for your comment Alexandra. I think I’ll try the trout this winter, too, and I love the idea of making a dinner out of it it!

      • Reply
        April 7, 2018 at 5:26 am

        Hi Sue, i wanted to know, can you make the sauce a few days before and keep in the fridge? I have a big party coming up and too many things to cook on the same day so I wasn’t sure if this can sit for a few hours if made ahead or just heat up the sauce the day of if made a day earlier. Thanks

        • Reply
          April 7, 2018 at 5:52 am

          ooops i commented on a wrong dish…i was looking at to many dishes on your site

  • Reply
    May 8, 2015 at 1:37 pm

    if I do not have 2 small 4.5″ pans and use my regular 9″ how much more cooking time should I add? I will be making this for mother’s day brunch!!!

    • Reply
      May 8, 2015 at 2:19 pm

      I’m going to guess about an hour and 15 minutes, Lea, but check it as it bakes and see. It should not be wobbly in the center.

  • Reply
    May 5, 2015 at 1:35 pm

    I made this a month ago and brought one to a get-together and froze one. It was amazing fresh and everyone raved. This past weekend I defrosted the other one overnight in the fridge and served it the next day, but the texture wasn’t quite the same. It seemed to have dried out a little and gotten crumbly, even though i wrapped it well in plastic wrap and then tightly in foil. Any tips on ways to keep this from happening?

    • Reply
      May 5, 2015 at 1:55 pm

      All I can say is to make sure you use a good heavy freezer grade plastic, and wrap it well, but that being said, nothing is ever as good after it’s been frozen.

  • Reply
    February 21, 2015 at 7:17 am

    Made this for wine/cheese party last eve, and the night before! RAVE reviews- and requests to share! Hope it nets a few more readers for you- who will never be sorry!! thanks for helping me ‘re stock’ my freezer with the ‘right’ choice!

    • Reply
      February 21, 2015 at 8:12 am

      I’m thrilled to hear that, but I’m not surprised, it’s that kind of recipe!

  • Reply
    Andrea @ Cooking with Mamma C
    February 11, 2015 at 12:14 pm

    This looks and sounds fabulous! I can’t wait to make it!

  • Reply
    February 11, 2015 at 8:14 am

    What a beautiful presentation this would make for a party! You’re decorative touches are lovely.

  • Reply
    Local Adventurer
    February 10, 2015 at 11:04 pm

    love these photos and the styling!! ๐Ÿ™‚ i would love to try this salmon cheesecake.

  • Reply
    Lois Alter Mark
    February 10, 2015 at 9:51 pm

    Wow, that looks absolutely amazing. I am drooling on the computer!

  • Reply
    February 10, 2015 at 4:21 pm

    I think I could make this!

    • Reply
      February 10, 2015 at 5:26 pm

      I know you can! There’s nothing complicated about this at all, Jen.

  • Reply
    February 10, 2015 at 2:31 pm

    oh my goodness!! these pictures!! yum! I have never heard of combining the two but they are two of my favorite things!

    • Reply
      February 10, 2015 at 5:28 pm

      Then you will LOVE this Nadeen ๐Ÿ™‚

  • Reply
    February 10, 2015 at 12:47 pm

    We eat a crazy amount of salmon on our house and this is such a beautiful and clever way to serve it!

    • Reply
      February 10, 2015 at 12:53 pm

      We do too, Andi – and I love smoked fish because you can keep it around longer.

      • Reply
        June 13, 2016 at 6:09 am

        Do you think, instead of freezing the fish ahead of time, you could make up the entire thing and freeze that?

        • Reply
          June 13, 2016 at 6:42 am

          I think you could do that, but leave off the top layer and garnish until serving, Melanie.

  • Reply
    Katie @ Domestiphobia
    February 10, 2015 at 9:56 am

    Okay my husband is like the King of Cheesecakes around here, but he never makes savory ones. I love smoked salmon, so I’m definitely going to give him this recipe!!

  • Reply
    [email protected]+This+is+How+I+Cook
    February 10, 2015 at 8:39 am

    This is such a great appetizer for a party! Or a great entree for a brunch! I love savory cheesecakes and used to make them fairly often. I actually prefer them over sweet ones. Thanks Sue!

    • Reply
      February 10, 2015 at 9:35 am

      You know I’ve never had another type of savory cheesecake, I’d love to find more recipes…

  • Reply
    February 10, 2015 at 8:39 am

    Dear Sue, This looks so good. My family would thoroughly enjoy this…and it looks so beautiful. I love this! Pinning for later. xo, Catherine

  • Reply
    February 10, 2015 at 7:17 am

    This is a genius recipe. I am so happy to have it! I have the small spring form mold and have made a ricotta and red pepper cheesecake. I know my hubs will love the smoked salmon version. Thanks Sue!

    • Reply
      February 10, 2015 at 7:20 am

      You know ricotta sounds like a nice substitution, I love ricotta dessert cheesecakes!

  • Reply
    Thao @ In Good Flavor
    February 10, 2015 at 6:01 am

    I just discovered your blog and wanted to stop by to say this salmon cheesecake looks wonderful. It is such a beautiful, elegant, and delicious looking appetizer.

    • Reply
      February 10, 2015 at 7:01 am

      I’m so glad you found me Thao, welcome, and thanks!

  • Reply
    Laura (Tutti Dolci)
    February 9, 2015 at 10:51 pm

    What an inspired appetizer idea, and the presentation is so perfect for entertaining!

  • Reply
    February 9, 2015 at 12:54 pm

    Love your photos. Good to learn about Morey’s also- will check them out- thanks for the intro!

  • Reply
    February 9, 2015 at 12:34 pm

    Looks totally yummy….never would have thought to freeze a 2nd. Excellent! Also, not sure how I didn’t now of Morey’s but just checked their site. Thanks~

  • Reply
    February 9, 2015 at 11:23 am

    Looks amazing indeed! My beloved doesn’t care for cheesecakes, but I bet a savory type with smoked salmon will wow him!

    perfect for V-day too…. I have no idea what we will cook this year, but it will be a home-cooked meal, that’s for sure!

  • Reply
    February 9, 2015 at 10:39 am

    Yum. I know Morey’s stuff well. Great firm texture and that hickory smoking’s done to perfection. Never would have thought of this, though. Sounds like heaven on a cracker.

  • Reply
    February 9, 2015 at 10:11 am

    I appreciate your generous spirit, illustrated by urging us to “make it your own, after all you’re going to be famous for it”! There’s something refreshing about open-hearted sharing. I’ve enjoyed your blog and recipes for a couple of years, (your popscicles drew me in), and this post puts my fandom over the top! Thank you!

    • Reply
      February 9, 2015 at 10:33 am

      You’re welcome Joy, and thank YOU for being a long time reader. I can’t wait to get back into Popsicle season ๐Ÿ™‚

  • Reply
    February 9, 2015 at 9:56 am

    Wow! That is gorgeous! It reminds me of some really lovely Scandinavian savory style cakes. I bet it tastes amazing..

    • Reply
      February 9, 2015 at 10:34 am

      I didn’t think of the Scandinavian connection…I’m going to look that up, I would love to make a variation of this…

  • Reply
    February 9, 2015 at 9:48 am

    This is so pretty and perfect for spring! Hickory smoked salmon sounds just mouthwatering…

    • Reply
      February 9, 2015 at 10:04 am

      I know, the smokey salmon and the smoked Gouda gives this a really nice smokey punch.

  • Reply
    Cynthia/what a girl eats
    February 9, 2015 at 9:04 am

    So glad you liked it sue! Now you’re making me crave it again! Beautiful photos!

  • Reply
    Jennifer @ Seasons and Suppers
    February 9, 2015 at 8:36 am

    What a great appetizer. So beautiful, too! Love the smoked salmon/smoked Gouda combination.

    • Reply
      February 9, 2015 at 8:38 am

      I have a thing for smokey flavors, so I love to use smoked cheese whenever I can…thanks Jennifer!

  • Reply
    February 9, 2015 at 8:30 am

    This cheesecake is not only stunning, but sounds so delicious! What a great starter for a dinner party, or even at a cocktail party! I have to put this on my list of appetizers for my next get together. I’ve never heard of Morey’s, so thanks for the introduction.

  • Reply
    February 9, 2015 at 7:56 am

    I think I have been searching for this recipe forever. Can’t wait to try.

    • Reply
      February 9, 2015 at 8:03 am

      All food blogger exaggeration aside, this is seriously a wonderful appetizer, it became an instant hit here. and I WILL be making it for every party I EVER throw ๐Ÿ™‚

  • Reply
    February 9, 2015 at 7:41 am

    Very pretty little thing:)

  • Reply
    Tricia @ Saving room for dessert
    February 9, 2015 at 6:34 am

    Wow – this is what I want when I come to see you one day! I could seriously hurt myself on this cake. The presentation is gorgeous!

    • Reply
      February 9, 2015 at 7:02 am

      Tricia this is seriously great, we do have to get together over one!

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