Smoked Salmon Coeurs à la Crème Recipe

Smoked Salmon Coeurs à la Crème Recipe

  • 1/2 cup whole-milk cottage cheese
  • 2 oz cream cheese
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Pinch of cayenne
  • 1/4 lb smoked wild salmon, finely chopped
  • 1 tablespoon finely chopped fresh chives
  • Special equipment: 3 (1/3-cup) coeur à la crème molds; cheesecloth
  1. Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth. Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined.
  2. Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang. Pack salmon mixture into molds. (It will mound slightly.) Fold overhanging cheesecloth over tops. Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours.
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