Tuesday 7 April 2015

Cake #217 - Smoked Salmon Cheesecake


Savoury Easter Feaster - Smoked Salmon Cheesecake.

Smoked Salmon Cheesecake

Base
200 g Finncrisp Original Sour Rye Crisp Bread, ground
100 g butter, melted

Filling
400 g cream cheese
200 g creme fraîche
100 g smoked salmon, finely chopped
1-2 pickled dill cucumbers, finely chopped
lemon pepper, black pepper
6 gelatine leaves
juice of 1 lime
2 egg whites

Garnishing
100 g smoked salmon, lime wedges, fresh dill

1. Mix the breadcrumbs and melted butter together and press firmly on the base of a springform pan covered with baking parchment. Put in the fridge while you make the filling.
2. Soak the gelatine leaves in water for 5 minutes.
3. Mix together cream cheese, creme fraîche, chopped salmon and pickled dill cucumber, and season with pepper to taste.
4. Heat the lime juice together with the gelatine leaves in microwave so that the gelatine leaves melt. Add to the cream cheese mix.
5. Whip the egg whites until stiff and  fold them very gently into the cheese mixture trying to keep it ‘airy’.
6. Pour the filling on the crust and chill in the fridge for at least three hours until firm.
7. Remove the firm cake from the pan very, very carefully on a serving plate and decorate it with smoked salmon strips, dill, lime wedges, red onion...
8. Serve with salad as appetizer or enjoy with your afternoon coffee or even brunch.

1 comment:

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