3(8-ounce) blockscream cheese, at room temperature
6ouncessmoked trout, diced
ACTIVE TIME: 20minutes
TOTAL TIME: 2hours34minutes
Yield: 8to 10 servings
Heat oven to 350ºF.
In a small bowl, combine the melted butter, egg white, and bagel chips. Press the mixture into the bottom of a 10-inch spring form pan and bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250ºF.
In a mixing bowl fitted with the paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust and bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.