Serves 25 as an hors d'oeuvre
| Butter (for the pan) | |
| 3 | tablespoons breadcrumbs |
| 3 | tablespoons unsalted butter |
| 1 | leek (white part only), trimmed and chopped |
| 1/2 | teaspoon salt, or to taste |
| 1/2 | teaspoon ground white pepper |
| 2 | packages (8 ounces each) cream cheese, at room temperature |
| 2 | eggs |
| 3 | tablespoons heavy cream |
| 1/4 | pound smoked salmon, coarsely chopped |
| 2 | tablespoons Parmesan cheese |
| 1/4 | cup grated imported Gruyere cheese |
| 2 | tablespoons chopped parsley |
2. In a skillet, melt the butter. Add the leek , salt, and pepper. Cook, stirring often, for 5 minutes or until softened; set aside to cool.
3. In a food processor, combine the cream cheese, eggs, and cream. Work the mixture in on-off motions until it is smooth and fluffy. Transfer to a bowl.
4. Fold the leeks, salmon, Parmesan, and Gruyere cheese into the cream cheese mixture. Taste for seasoning and add more salt and pepper, if you like.
5. Bring a tea kettle of water to a boil.
6. Pour the cream cheese mixture into the pan. Set the pan in the roasting pan and transfer to the oven. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the loaf pan.
7. Bake the loaf for 1 hour and 40 minutes. Turn the oven off. Let the loaf pan sit in the oven for 1 hour more.
8. Remove it from the oven and let it sit at room temperature for at least 2 hours before unmolding onto a large platter. To make in advance, cover the turned out loaf and refrigerate. Let the loaf sit at room temperature for 1 hour before serving.
9. Sprinkle chopped parsley on top. Adapted from "Cooking with the New American Chefs"
Notes: 
