Sauté in a skillet:

2	tablespoon unsalted butter
1	medium onion

Add and set aside:

1	tablespoon fresh dill chopped

In a mixing bowl beat until smooth.

4	8-ounce packages cream cheese at room temperature

Add and blend thoroughly:

5	eggs one at a time
2	tablespoons red wine vinegar
2	tablespoons whiskey or brandy
	The onion-dill mixture

Carefully fold in:

5	ounces smoked salmon, chopped

Turn into greased 8-inch spring form pan.
Bake at 325° for 2-2 1/2 hours until set. Cool and refrigerate. 

To serve, remove from pan. Set on large platter. Decorate top with:

1/2	pint sour cream in 1 tablespoon dollops
16	fresh borage flowers or dill flowers

Another extra touch is to add dollops of fresh salmon caviar. On platter around the cheesecake place fresh dill leaves and borage flowers. 

Serve in thin slices accompanied by pumpernickel, rye rounds or bagel chips.  

Serves 16.