Guests will go crazy over this salmon cheesecake, especially those pesky pescatarian friends of yours. It’s a creamy dish that leans to the decadent end of the healthy spectrum, but has lots of nutrition in the form of salmon, pumpernickel bread, poppy and chia seeds. Almost better than a dessert cheesecake.

To create the dish, I started with a foundation of pumpernickel crumbs and chia seed to create the crust, then added hot-smoked salmon, and topped it with a trio of creamy cheeses and poppy seeds. I suggest making this the day before a gathering, so that the cheese will set and the flavors will meld.

Salmon source: I used Sunbear Smoked Wild King Salmon a hostess gift that came from my friend Mary straight from Oregon. I had never seen salmon in a box before, so was quite skeptical—until I tasted it. This brand smokes only wild-caught salmon in alder wood, which tends to make it more liked cooked salmon than lox. This is a pantry item must! If you are into healthy recipes, check out our Super Food party theme for more ideas.

makes 12 mini portions [2.5 x 3 inches] or 9 as main course [4 x 4 inches]


3 slices Mestemacher Pumpernickel bread, cut into cubes
1 1/2 TB chia seeds
2 1/2 TB grape seed oil

Pulse bread in food processor to create crumbs. Add to a warmed skillet with chia seeds and oil. Toast over high heat for three min. Set aside to cool. Lightly grease baking dish with grape seed oil. Press crumb mixture into the bottom.


2 scallions, cut into very thin rings
16 oz cream cheese, softened, cut into cubes
8 oz ricotta
1 CUP sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 TB fresh dill, chopped
2 jumbo eggs

In a food processor, process all ingredients, except the eggs. Add eggs, and pulse until combined.


cream cheese mixture
6 oz Sunbear Smoked Wild King Salmon, shredded by hand
poppy seeds, for sprinkling on top

Continue layers: Over the breadcrumbs, ladle a third of the cream cheese mixture. Put a layer of salmon over that. Top with the rest of the cream cheese mix. Sprinkle poppy seeds.

Bake for 45 min, until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan. Cover and place in the fridge overnight, or for at least 4 hrs. When ready to serve, cut into portions while the cheesecake is still cool.

See more healthy party recipes featuring Super Foods in 05 Healing Foods