Celebrating 15 years of ‘DISH: Cuisine for Change’

Schwan's chefs prepared a Smoked Salmon Cheesecake recipe
for Second Harvest Heartland's 'DISH: Cuisine for Change' event.

May 9, 2018 — Schwan’s Company leaders and chefs recently attended the annual Second Harvest Heartland’s “DISH: Cuisine for Change” to help celebrate food and support those experiencing food insecurities. This was the 15th year the event was held. Our company sponsored the event along with several other large employers in Minnesota, including: Cub Foods, Cargill, General Mills and Land O’Lakes.

More than 1,000 people attended the annual fundraiser and helped raise enough money to provide more than 2 million meals to local families and individuals in need. Funds were raised in a variety of ways, including event and table sponsorships, live and silent auctions and private donations.

At this year’s event, Michael Gunn, Matt Horn and Deb Hey, from our company’s internal culinary team and Schwan’s Chef Collective, attended the event, where they prepared a Schwan’s Smoked Salmon Cheesecake recipe for guests to try.

More than 20 other chefs from area restaurants also entertained guests with their creations. All the recipes and more information on the event can be found here.

Second Harvest Heartland is part of the Feeding America Network, which the company entered into an official partnership with in 2011. Its service area includes parts of western Wisconsin and most of southern Minnesota, including the Twin Cities metro area. According to the non-profit organization, they serve more than 532,000 people annually.

Schwan’s Smoked Salmon Cheesecake Recipe

Serves 8-10

Ingredients

• 1 tablespoon butter, plus more for pan.
• 1 large shallot, minced.
• 8 ounce cream cheese block.
• 2 large eggs.
• ½ cup grated smoked Gouda cheese.
• 1 tablespoon finely minced dill.
• ½ teaspoon salt.
• ½ lemon, juiced.
• 4½ ounce Schwan’s Signature™ Alaskan Sockeye Salmon Fillet (#504), (prepared according to your smoker instructions).

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Butter one 9-inch or two 4.5-inch spring-form pans.
3. Sauté the shallots in butter for five minutes or until translucent. Set aside to cool.
4. Beat cream cheese and eggs together until smooth, about four minutes.
5. Add shallots, Gouda, dill, salt, lemon juice and smoked salmon. Mix ingredients together until thoroughly incorporated, about two minutes.