Another option for brunch that presents those familiar brunchy flavors of smoked fish, cream cheese in a savory cheesecake form….sounds strange I know- but it is really good, especially with a few spoonfuls of the Really Rad Red Relish .

  • 1 sleeve ritz-type crackers, crushed
  • 4 tablespoon melted butter
  • 1 tbsp. olive oil
  • 1 small red onion, chopped (about 1 cup)
  • 16 oz. cream cheese, room temperature
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup wholegrain mustard
  • 1 tablespoon smoked paprika
  • 1 tsp. caraway seeds (optional)
  • 3 tablespoons all-purpose flour
  • 8 oz. flaked and skinned smoked trout (smoked salmon or whitefish work fine too)
  1. Preheat oven to 375F. Mix melted butter with crushed cracker crumbs and press onto the bottom and ½ inch up the sides of a springform pan. Store pan in fridge until ready to fill.
  2. Heat olive oil in a skillet and saute chopped red onion until translucent and golden around edges. Remove from heat and set aside.
  3. Place cream cheese in a large bowl and beat in eggs one at a time.
  4. Mix in sour cream, mustard, paprika, caraway seeds if using, and flour until well-incorporated. Fold in flaked trout.
  5. Spoon cream cheese mixture onto cracker crust. Place in oven and bake for 45-55 minutes, until quichecake is set.

Makes 8-10 servings

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack