Wonderful recipe. I smoke the salmon in a home smoker, and I brine the fish before cooking, so I used unsalted butter for sauting the onion and pepper. I used red bell pepper I had roasted instead of green, but I did not puree the roasted red pepper like the suggestion, I just chopped and sauted the red pepper with the onions, (just like the recipe says for green bell peppers.) The red color of the red bell was nice in the finished product. Also, I used Asiago for the 3T parmesean in the cheesecake (I still used parmesean for the crust) and Gruyere instead of Swiss. The cake started getting very brown midway through the cooking, so I shielded the top with foil. I served each slice on a bed of lettuce, with fresh dill and capers, and got rave reviews. I will definitely make this again!
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Wonderful recipe. I smoke the salmon in a home smoker, and I brine the fish before cooking,...